Eggplant Casserole
Eggplant Casserole is an impressive dinner you can prepare in about 1 hour 40 minutes. Made with . eggplant, peeled, c. celery, finely chopped, . cornbread, crumbled, c. canned evaporated milk and c. whole milk, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator 6 hours.
Drain eggplant.
Place in pan.
Cover with water and simmer until soft.
Soak cornbread in milk.
Saute onions, green pepper and celery in butter until all are tender. Combine cooked eggplant, bread crumbs and sauteed vegetables.
Add eggs, pimento and seasoning.
Thoroughly blend and place in greased baking dish.
Bake at 350Β° for 45 minutes, then top with grated cheese and return to oven until cheese melts.
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