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Nutrition Facts
Serving Size 1 (164g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon pepper 1/4 teaspoon dried sage
Calories 310
Calories from Fat 153		(49%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 95mg		31%
Sodium 1017mg		42%
Potassium 311mg		8%
Total Carbohydrate 26.9g		8%
	Dietary Fiber 3.5g	13%
	Sugars 4.1g
Protein 12.7g		25%
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Wyatt Cafeteria's Baked Eggplant (Aubergine)

Recipe #101967 | 7¼ hours | 6½ hours prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: PaulaG
Oct 14, 2004

There was once a cafeteria in Texas called Wyatts Cafeteria. DH's family would go there after church on Sunday and his mother would get baked eggplant. For years she tried to copy the recipe and came very close. The original recipe was published in the local paper several years ago. Hope you enjoy it as much as we do.

SERVES 8 (change servings and units)

Ingredients

1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
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 pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated

Directions

1
Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
2
Drain and place in medium saucepan.
3
Cover with water and simmer until tender.
4
Soak the bread crumbs in milk.
5
Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
6
Combine the cooked eggplant, bread crumbs and sauteed vegetables.
7
Add the eggs, pimiento, and seasonings; mix thoroughly.
8
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.
9
Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
10
The preparation time includes the soaking time for the eggplant.

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Featured Reviews for This Recipe

From: Glitterik

On Oct 27, 2009

This tasted awesome. I used three pounds of eggplant and basically doubled everything else. I don't like green bell pepper so I used red bells and completely omitted the cheese. Also, I skipped the soaking part because I tasted my raw eggplant after I cut it up, and it was sweet, not bitter. (They have bred the bitterness out of eggplants since this recipe was new.) I froze extra portions of this casserole. This dish is now a staple for me and I will make it again and again.

1 person found this review helpful

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From: ummrabiah

On Sep 29, 2009

Me and my husband really liked this. I used seasoned breadcrumbs and some more evaporated milk than called for to make it moist. Instead of the pimientos I chopped up some green olives and added those and left out the celery. A real keeper!

0 people found this review helpful

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From: sugarpea

On Feb 12, 2005

Very good. I didn't read the instructions ahead of time and therefore had only half an hour to do the 6 hour soak. I just boiled the eggplant as instructed and didn't find it bitter at all in the finished casserole. I was concerned the breadcrumbs were too dry after soaking in the milk and as it turned out, they were. Next time I'll add more milk because the eggplant doesn't add any liquid to the casserole.

2 people found this review helpful

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From: Sharon123

On Oct 22, 2004

This came out very nice! I halved the recipe, and used evaporated milk instead of whole milk. You didn't say how long to bake the casserole so I baked it about 25 minutes, then another 5 with the cheese. Thanks Paula!

2 people found this review helpful

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