Wyatt Cafeterias Baked Eggplant Aubergine Recipes

WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)

Steps:

• Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
• Drain and place in medium saucepan.
• Cover with water and simmer until tender.
• Soak the bread crumbs in milk.
• Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
• Combine the cooked eggplant, bread crumbs and sauteed vegetables.
• Add the eggs, pimiento, and seasonings; mix thoroughly.
• Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
• Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
• The preparation time includes the soaking time for the eggplant.

WYATT'S CAFETERIA EGGPLANT

Steps:

• 1. Peel the eggplant and soak it in the salted water in refrigerator for several hours or overnight.
• 2. Soak the breadcrumbs in the evaporated and whole milk.
• 3. Saute the onion, pepper and celery in margarine until tender.
• 4. Boil the soaked eggplant until tender. Drain well.
• 5. Mix the breadcrumbs, eggplant and sauteed vegetables together.
• 6. Add the beaten eggs, salt and pepper. Blend well.
• 7. Place in greased casserole dish. Top with grated cheese and bake at 350 degrees until golden brown.