Baked Eggplant
Baked Eggplant is an impressive dinner. Made with 16 oz. eggplant, peeled, 1/2 c. evaporated skim milk, 3 tbsp. diet margarine, melted, 1/4 c. celery, finely chopped and 3 eggs, slightly beaten, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cut peeled eggplant into 1-inch cubes; soak in salt water in refrigerator overnight (minimum of 6 hours).
Drain eggplant; place in pan.
Cover with water; simmer until tender.
Soak bread crumbs in milk.
Saute onion, green peppers and celery in melted margarine for about 15 minutes, or until tender.
Combine cooked eggplant, bread crumbs and melted margarine for about 15 minutes, or until tender.
Combine cooked eggplant, bread crumbs and sauteed vegetables.
Add eggs, pimento and seasonings; blend thoroughly.
Place in greased baking dish; bake at 350Β° for 45 minutes.
Top with grated cheese; return to oven until cheese melts.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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