Baked Eggplant A La Wyatt'S Cafeteria
Baked Eggplant A La Wyatt's Cafeteria is a hearty, flavorful dish featuring tender eggplant combined with seasoned vegetables and a savory bread crumb topping. Its comforting, savory taste makes it perfect for family dinners or potlucks, delivering a satisfying vegetarian option with rich textures and flavors.
Ingredients
- 1 lb eggplant, peeled ⓘ
- 6 slices bread ⓘ
- 1/2 cup evaporated milk ⓘ
- 1/4 cup whole milk ⓘ
- 1/4 cup butter, melted ⓘ
- 1/4 cup onion, finely chopped
- 1/4 cup green peppers, finely chopped ⓘ
- 1/4 cup celery ⓘ
- 2 tablespoons pimento ⓘ
- 2 eggs, slightly beaten ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon pepper ⓘ
- 1 teaspoon sage ⓘ
Instructions
- Cut peeled eggplant into 1-inch cubes and soak in salt water in the refrigerator overnight (minimum of 6 hours).
- Drain the eggplant and place in a pan.
- Cover with water and simmer until tender.
- Soak bread crumbs in milk.
- Saute onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
- Combine cooked eggplant, soaked bread crumbs, and sauteed vegetables.
- Add eggs, pimento, and seasonings; blend thoroughly.
- Place the mixture in a greased baking dish and bake at 350°F for 45 minutes.
- Top with grated cheese and return to oven until cheese melts.
Tips & Substitutions
For a deeper flavor, try roasting the eggplant before adding it to the mixture. You can substitute the evaporated milk with regular milk or a non-dairy milk for a lactose-free option. If you don't have pimento, diced roasted red peppers work well too. Ensure the eggplant is drained well after soaking to avoid excess moisture in the dish.
Serving Suggestions
Baked Eggplant A La Wyatt's Cafeteria pairs beautifully with a fresh green salad or steamed vegetables. For a heartier meal, serve alongside Chicken Breasts In Mustard Sauce. A dollop of Greek yogurt or a sprinkle of fresh herbs can add a nice touch as well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until heated through, about 20 minutes. You can also microwave individual portions for a quick meal, but the oven will help maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggplant A La Wyatt'S Cafeteria contains roughly 471 calories, with 8g protein, 70g carbohydrates, and 18g fat. It is an excellent source of vitamin C (80% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the eggplant ahead of time?
Yes, you can prepare the eggplant and soak it in salt water the night before. Just remember to drain and rinse it well before cooking to remove excess salt. This advance prep can save you time on the day you plan to bake the dish.
What can I use instead of bread for a gluten-free option?
You can use gluten-free bread or crushed gluten-free crackers as a substitute for regular bread in this recipe. Alternatively, you can use cooked quinoa or rice for a unique twist while still keeping the texture appealing.
How do I know when the baked eggplant is done?
The dish is done when it is set and lightly golden on top, usually after about 45 minutes at 350°F. You can also insert a knife in the center; it should come out clean if the egg mixture is fully cooked. Topping with cheese and returning to the oven until melted adds a delicious finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).