Title: Baked Egg Plant (M_c-Tx)
Categories: Vegetable
Yield: 6 Servings
| 1 1/2 | lb | Egg plant, peeled and cut in 1" cubes |
| 1/2 | | Loaf stale white bread cut in 1" cubes |
| 1/2 | c | Evaporated milk |
| 1/4 | c | Sweet milk |
| 1/4 | c | Butter |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped bell pepper |
| 1/4 | c | Chopped celery |
| 2 | | Eggs |
| 1 | tb | Pimento |
| 2 | ts | Salt |
| 1/4 | ts | Sage |
| 1/2 | ts | Pepper |
| 1 1/2 | c | Grated cheddar cheese |
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 .