Baked Eggplant - cooking recipe

Ingredients
    1 lb. eggplant, peeled
    1/2 lb. dried bread crumbs
    1/2 c. canned evaporated milk
    1/4 c. whole milk
    1/2 stick butter, melted
    1/4 c. onions, chopped
    1/4 c. green bell peppers, chopped
    1/4 c. celery, chopped
    2 eggs, slightly beaten
    1 Tbsp. pimiento, chopped
    1/2 tsp. pepper
    2 tsp. salt
    1/4 tsp. sage
    1-1/2 c. grated cheddar cheese
Preparation
    Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator; minimum 6 hours.
    Drain eggplant and place in pan.
    Cover with water and simmer until tender.
    Soak bread crumbs in milk.
    Saute onions, green pepper, and celery in melted butter until tender.

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