Eggplant Dressing
Eggplant Dressing is an impressive dinner. Made with 1 lb. eggplant, peeled, 1/2 c. evaporated milk, 1/4 c. whole milk, 1/4 c. butter and 1/4 c. finely chopped onion, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cut peeled eggplant into 1-inch cubes.
Soak in salt water in refrigerator overnight (minimum of 6 hours).
Drain and place in saucepan.
Cover with water.
Simmer until tender; drain.
Soak bread crumbs in evaporated and whole milk; set aside.
Melt butter and saute onions, green pepper, and celery until tender.
Combine egg-plant, bread crumb mixture, and sauteed vegetables.
Add eggs, pimiento and seasonings.
Blend thoroughly.
Place in greased baking dish.
Bake in preheated 350Β° oven for 45 minutes.
Top with cheese.
Return to oven just until the cheese melts.
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