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Baked egg plant
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| Artist: |
_ |
| Categories: |
Baked, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Egg plant, peeled and cut | | | -in 1" cubes | | 1/2
| | Loaf stale white bread cut | | | -in 1" cubes | | 1/2
| cup | Evaporated milk | | 1/4
| cup | Sweet milk | | 1/4
| cup | Butter | | 1/4
| cup | Chopped onion | | 1/4
| cup | Chopped bell pepper | | 1/4
| cup | Chopped celery | | 2
| | Eggs | | 1
| tbsp | Pimento | | 2
| tsp | Salt | | 1/4
| tsp | Sage | | 1/2
| tsp | Pepper | | 1 1/2
| cup | Grated cheddar cheese |
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Procedures:
| 1 | Soak egg plant 2 hours in salted water, then drain. | | 2 | Cook in water until tender, about 5 minutes. | | 3 | Combine bread crumbs with evaporated and fresh milks. | | 4 | Meltbutter in sauce pan, add onion, green pepper and celery, saute 10 minutes. | | 5 | Add drained egg plant and soaked bread cubes to vegetables. | | 6 | Remove from heat. | | 7 | Add eggs and pimento, mix well. | | 8 | Place in 2 quart baking dish. | | 9 | Cook 45 minutes then top with grated cheese and return to oven just long enough to melt cheese. | | 10 | Bake at 350 . |
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