Aunt verna mae's eggplant dressing

Yield: 4 Servings

Measure Ingredient
2 smalls Eggplants
4 slices White bread
1 small Can; (6-8 oz.) evaporated milk
¼ cup Chopped onions
¼ cup Chopped celery
¼ cup Chopped bell pepper
1 tablespoon Pimiento
1 teaspoon (heaping) poultry seasoning or sage
1 tablespoon Butter
½ cup Grated cheese

Peel, cube and boil eggplant until tender. Soak bread in milk. Saute onions, celery, bell pepper in butter. Mix eggplant, bread, sauteed vegetables and seasonings together and bake for 15 minutes at 375 degrees.

Sprinkle cheese on top.

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 16, 1998

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