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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Egg Plant

Date Added: January 04, 2014


1 1/2 Pounds Eggs 1 1/2 Pounds Egg plant peeled and cut in 1& quot
1/2 Unit White Bread 1/2 Unit Loaf stale white bread cut in 1& quot
1/2 Cup Evaporated Milk 1/2 Cup Evaporated milk (5 oz)
1/4 Cup Milk 1/4 Cup Sweet milk (or more correctly coconut milk!)
1/4 Cup Butter 1/4 Cup Butter (1/4 stick) cut into 6 pieces
1/4 Cup Onion 1/4 Cup Chopped onion
1/4 Cup Bell Pepper 1/4 Cup Chopped bell pepper
1/4 Cup Celery 1/4 Cup Chopped celery
2 Unit Eggs 2 Unit Eggs large
1 Tablespoon Pimento 1 Tablespoon Pimento minced, w/juice (up to)
2 Teaspoons Salt 2 Teaspoons Salt and pepper to taste
1/4 Teaspoon Sage 1/4 Teaspoon Sage crumbled dried
1/2 Teaspoon Pepper 1/2 Teaspoon Pepper Bell,Large, Cut in strips
1 1/2 Cups Cheddar Cheese 1 1/2 Cups Grated cheddar cheese
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1. Soak egg plant 2 hours in salted water, then drain.

2. Cook in water until tender, about 5 minutes.

3. Combine bread crumbs with evaporated and fresh milks.

4. Meltbutter in sauce pan, add onion, green pepper and celery, saute 10 minutes.

5. Add drained egg plant and soaked bread cubes to vegetables.

6. Remove from heat. Add eggs and pimento, mix well.

7. Place in 2 quart baking dish. Cook 45 minutes then top with grated cheese and return to oven just long enough to melt cheese.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Bell Pepper, Cheese, Celery, Onion allergies.
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