16 Reviews of Wyatt Cafeteria's Baked Eggplant (Aubergine)

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.

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!

From: FlemishMinx

On Apr 21, 2005

This makes an enjoyable dressing-type side dish. I really like the taste of eggplant, and my only reservation is that the eggplant kind of gets lost here; it's mostly about the breadcrumbs and the cheddar. I failed to prepare in advance for the soaking of the eggplant, so skipped that step entirely and don't think that it made a bit of difference to the flavor. Thanks for posting.

From: Kim D.

On Jan 24, 2005

This was very good. A nice change from my usual old side dishes. The only substitution I made was using whole milk instead of the evaporated milk (because that's all I had on hand). Thanks Paula!

From: ~Bliss~

On Oct 19, 2007

This was slightly dry to me. I used the herb stuffing, and that taste pretty much overpowered the rest of the recipe. I might try again using breadcrumbs, and a little more milk, or broth, or butter and see if that works. Sorry, but just wasn't what I had hoped.

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.

From: Di Di #2

On Apr 8, 2008

This recipe reminds me of "funeral" casserole served by the church ladies after services. I did not like it as a child, but I know I will now since my likes in vegetables have done a 180! I will write a recipe after I see how the hubby likes it. Thanks.

From: Lizzybob

On Jul 1, 2007

Fantastic! I used a box of Stove Top Whole Wheat stuffing. After the eggplant simmered I used a collander to drain the water off before adding it to the other ingredients. I always got this when I went to Wyatt's and I haven't had it in so long. Thanks for sharing the recipe.

From: Pot Scrubber

On Jul 8, 2006

I was so glad to see this recipe, Paula. It was a sad for Texans when Wyatt's closed and this was the one dish I knew I was definately going to order whenever I visited there. It was just as delicious as I remembered and for the first time I was able to eat it until my heart was content instead of just that tiny little portion they would serve. LOL

From: Chef #443451

On Aug 5, 2008

Growing up in Dallas Eggplant Cassarole was also one of my favorites. My mother loved it so much she replicated it. She never used dry bread crumbs we never had them she just used what ever bread we had on hand till the texture was right you never know how much water in in the eggplant. Sometimes added strained canned tomatoes instead of pimentos. It was awesome. Another thing she did in the summer was just cover the skillet and left it over a low flame to cook instead of baking it. Both Wyatt’s and Moms are comfort food for me. Recipes are always just a guide.