Wyatt's Cafeteria Baked Eggplant

WYATT’S CAFETERIA BAKED EGGPLANT

	1 whole eggplant, peeled and diced
	1/2 lb. bread crumbs
	1/4 cup milk
	1 small can evaporated milk
	1/2 stick butter
	1/4 cup chopped green pepper
	1/4 cup chopped onion
	1/4 cup chopped celery
	2 eggs, beaten
	1 teaspoon pimiento
	Salt to taste
	Dash pepper

Dash sage

Dash Accent

2 oz. grated cheddar cheese, grated

	Peel, dice, & soak eggplant in salt water OVERNIGHT in refrigerator.
	Soak bread crumbs in milks.
	Sauté onions, celery, & green pepper in butter for 15 minutes.
	Place eggplant in boiler covered with FRESH water & cook until almost done.
	Mix bread crumbs, sautéed veggies & eggplant together.
	Add eggs, pimiento & seasonings. Mix well.
	Place in baking dish & top with cheese.
	Bake at 350 until brown.

From the kitchens of: Donna Marsh, Fortner Street Church of Christ - Dothan AL
& LaFerne Chapman, Fossil Creek Church of Christ - Fort Worth
TX