Baked egg plant (m_c-tx)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Egg plant, peeled and cut in 1\" cubes |
| ½ | Loaf stale white bread cut in 1\" cubes | |
| ½ | cup | Evaporated milk |
| ¼ | cup | Sweet milk |
| ¼ | cup | Butter |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped bell pepper |
| ¼ | cup | Chopped celery |
| 2 | Eggs | |
| 1 | tablespoon | Pimento |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Sage |
| ½ | teaspoon | Pepper |
| 1½ | cup | Grated cheddar cheese |
Directions
Soak egg plant 2 hours in salted water, then drain. Cook in water until tender, about 5 minutes. Combine bread crumbs with evaporated and fresh milks. Meltbutter in sauce pan, add onion, green pepper and celery, saute 10 minutes. Add drained egg plant and soaked bread cubes to vegetables.
Remove from heat. Add eggs and pimento, mix well. Place in 2 quart baking dish. Cook 45 minutes then top with grated cheese and return to oven just long enough to melt cheese. Bake at 350 .