Wyatt Cafeterias Baked Eggplant Aubergine Recipes

Steps:

• Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
• Drain and place in medium saucepan.
• Cover with water and simmer until tender.
• Soak the bread crumbs in milk.
• Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
• Combine the cooked eggplant, bread crumbs and sauteed vegetables.
• Add the eggs, pimiento, and seasonings; mix thoroughly.
• Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
• Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
• The preparation time includes the soaking time for the eggplant.

Steps:

• Slice the eggplant into medium-thin slices (*not paper thin, but not thick either*).
• Mix the cornmeal and flour and lots of pepper for taste, so that the mix looks speckled thickly.
• Add sliced eggplant to flour mix and coat both sides well. Do this with about 10 slices (or more if really hungry).
• Spray the bottom of a long casserole dish(or pan) with some fat free pan spray.
• Lay the battered eggplant slices into single layers in dish/pan.
• Cut some slices of eggplant into fourths. Don't dip these into the batter, just lay these on the other side of the casserole dish.
• Bake at 400-425 for about 20-25 minutes, being sure to flip the eggplant slices over halfway through.
• Heat up the Tomato, Garlic, Onion Ragu spaghetti sauce(best for this recipe), or pizza sauce, or any type of spaghetti sauce, but one with tomatoes if possible, in a bowl in microwave until hot. Use this as a "dip".
• But I think the simply baked eggplant is good plain, too.
• (I alternate eating the non-battered, then take a bite of the battered slices, yummy! This kind of tastes like fried green tomatoes).

Steps:

• 1. Peel the eggplant and soak it in the salted water in refrigerator for several hours or overnight.
• 2. Soak the breadcrumbs in the evaporated and whole milk.
• 3. Saute the onion, pepper and celery in margarine until tender.
• 4. Boil the soaked eggplant until tender. Drain well.
• 5. Mix the breadcrumbs, eggplant and sauteed vegetables together.
• 6. Add the beaten eggs, salt and pepper. Blend well.
• 7. Place in greased casserole dish. Top with grated cheese and bake at 350 degrees until golden brown.