Wyatt Cafeteria Baked Eggplant
1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup (1/2 stick) melted butter
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimento
2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sage (or to taste)
1/8 teaspoon monosodium glutamate
1-1/2 cups grated cheddar cheese
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator
overnight (or at least 6 hours). Drain and place in saucepan. Cover with water
and simmer until tender.
Soak bread crumbs in milk.
Saute onion, green pepper and celery in melted butter for
about 15 minutes, or until tender.
Combine vegetables and bread crumbs.
Add eggs, pimento and seasonings to blend well.
Place in greased baking dish and bake at 350° F. for 45
Top with grated cheese and return to oven until cheese melts.