1 eggplant (about 1 lb)
1/2 lb dry bread crumbs (appx 7 or 8 slices)
1/4 c chopped bell pepper
1/4 c finely chopped onion
1/2 c finely chopped celery1/2 stick oleo
salt to taste
pepper to taste
1 tsp pimento
1 small can evaporated milk
1/4 c whole milk
2 eggs, slightly beaten
dash of sage
2 oz grated cheddar cheese
Preheat oven to 350 degrees. Parboil eggplant in salted water. Drain, mash with fork and set aside. Soak bread crumbs in both milks. Saute pepper, onion and celery in oleo until tender. Combine eggplant, bread crumbs and sauteed mixture. Add eggs, seasoning and chopped pimento. Blend well. Place in greased casserole dish and top with grated cheese. Bake until golden brown.
1/2 lb dry bread crumbs (appx 7 or 8 slices)
1/4 c chopped bell pepper
1/4 c finely chopped onion
1/2 c finely chopped celery1/2 stick oleo
salt to taste
pepper to taste
1 tsp pimento
1 small can evaporated milk
1/4 c whole milk
2 eggs, slightly beaten
dash of sage
2 oz grated cheddar cheese
Preheat oven to 350 degrees. Parboil eggplant in salted water. Drain, mash with fork and set aside. Soak bread crumbs in both milks. Saute pepper, onion and celery in oleo until tender. Combine eggplant, bread crumbs and sauteed mixture. Add eggs, seasoning and chopped pimento. Blend well. Place in greased casserole dish and top with grated cheese. Bake until golden brown.
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