Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Soak peeled eggplant overnight in salt water in refrigerator. Soak bread in milk next morning.
Saute onion, celery and green peppers in oleo until tender.
Boil eggplant until tender. Drain.
Mix eggplant and vegetables together.
Add eggs, salt, pepper, sage and pimento.
Blend.
Cook in greased casserole for 30 minutes at 350\u00b0.
Top with cheese.
Soak the eggplant cubes in salt water in
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight or minimum of 6 hours.
Drain eggplant and place in pan.
Cover with water and simmer until tender.
Cut eggplant into 1-inch cubes and soak in salt water in refrigerator overnight (at least 6 hours).
Drain and place in pan.
Cover with water and simmer until tender.
Soak crumbs in milk.
Saute onions, green peppers and celery in margarine for 15 minutes.
Combine eggplant, pimento and seasonings; blend thoroughly.
Place in greased baking dish and bake at 350\u00b0 for 45 minutes.
Top with cheese and return to oven until cheese melts.
Peel and cube eggplant; boil 30 minutes.
Saute vegetables in margarine until tender.
Add to crumb and milk mixture.
To drained eggplant, add remaining ingredients, except cheese.
Peel and cube eggplant.
Boil until tender, about 30 minutes. Mix together crumbs and milks and add to vegetables that have been sauteed in the oleo.
Add remaining ingredients (except cheese). Bake in greased casserole dish 35 minutes at 350\u00b0.
Add cheese and bake another 10 minutes.
Cut peeled eggplant into 1 inch cubes and
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight.
Drain and place in a saucepan.
Cover with water and simmer until tender.
Soak bread crumbs in milk.
Saute onions, green peppers and celery in melted butter for about 15 minutes.
Combine vegetables and bread crumbs.
Add eggs, pimiento and seasonings.
Blend well.
Place in greased baking dish.
Bake at 350\u00b0 for 45 minutes.
Top with grated cheese and return to oven until cheese melts.
Soak eggplant pieces in salted water in
Soak eggplant 15 minutes in salted water and drain.
Cook eggplant with water to cover until tender.
Add salt and pepper. Mash.
In skillet, simmer onion, celery and tomatoes until tender. In buttered casserole dish, combine eggs, eggplant, crumbs and cooked vegetables.
Add milk to mixture.
Top with grated cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
Very similar to Franke's Cafeteria's eggplant casserole.
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight.
Drain eggplant and place in pan. Cover with water.
Simmer until tender.
Soak bread cubes in milk. Saute onions, green pepper and celery in melted butter for about 15 minutes or until tender.
Peel eggplant.
Soak in salted water in refrigerator for several hours or overnight.
Soak dry bread crumbs in evaporated milk plus whole milk.
Saute green peppers, onion and celery in butter until tender; drain well.
Mix the bread crumbs, eggplant and sauteed vegetables.
Add eggs, salt, sage and chopped pimiento.
Blend well.
Peel eggplant and cut into 1-inch cubes.
In a 2-quart casserole, combine eggplant, onions, celery and margarine.
Cover and microwave on High power 8 to 10 minutes; do not drain.
Add stewed tomatoes, including liquid, stuffing mix, stock, salt and pepper.
Re-cover and microwave on High power 4 minutes.
Top with cheese and microwave on High power 1 minute or until cheese melts. Makes 6 servings.
This casserole freezes well.
0 degrees F. Sprinkle the eggplant generously with salt and let
alt and pepper.
Dip eggplant slices in egg mixture, letting
Peel eggplant and cut it into rounds
Note: I made up this recipe on the fly, so all
Cut each eggplant into thirds lengthwise. Cut a
own by half.
Slice eggplant into 1/4-inch slices