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  • Baked Egg Plant

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    Baked Egg Plant
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb egg plant, peeled and cut
    • 1 x " cubes
    • 1/2 loaf stale white bread cut, in 1" cubes
    • 1/2 c. evaporated lowfat milk
    • 1/4 c. sweet lowfat milk
    • 1/4 c. butter
    • 1/4 c. minced onion
    • 1/4 c. minced bell pepper
    • 1/4 c. minced celery
    • 2 x Large eggs
    • 1 Tbsp. pimento
    • 2 tsp salt
    • 1/4 tsp sage
    • 1/2 tsp pepper
    • 1 1/2 c. grated cheddar cheese

    Directions

    1. Soak egg plant 2 hrs in salted water, then drain. Cook in water till tender, about 5 min. Combine bread crumbs with evaporated and fresh milks.
    2. Heat butter in sauce pan, add in onion, green pepper and celery, saute/fry 10 min. Add in liquid removed egg plant and soaked bread cubes to vegetables. Remove from heat. Add in Large eggs and pimento, mix well. Place in 2 qt baking dish. Cook 45 min then top with grated cheese and return to oven just long sufficient to heat cheese. Bake at 350 .

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