Wyatt Cafeteria Baked Eggplant
Savory baked eggplant with a gentle blend of herbs and creamy milk, perfect for a hearty side that satisfies both vegetarians and meat lovers alike.
Ingredients
- 1 lb. eggplant (2 average sized, peeled) ⓘ
- 1/2 lb. dried bread crumbs ⓘ
- 1/2 c. evaporated milk ⓘ
- 1/4 c. whole milk
- 1/4 c. butter, melted ⓘ
- 1/4 c. finely chopped onion ⓘ
- 1/4 c. finely chopped green pepper ⓘ
- 1/4 c. finely chopped celery ⓘ
- 2 eggs, slightly beaten ⓘ
- 1 Tbsp. chopped pimiento ⓘ
- 2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1/4 tsp. sage ⓘ
- 1/8 tsp. monosodium glutamate ⓘ
Instructions
- Cut peeled eggplant into 1‑inch cubes and soak in salt water in the refrigerator overnight or for at least 6 hours.
- Drain the eggplant and place it in a pan.
- Cover with water and simmer until tender.
Tips & Substitutions
When soaking the eggplant, ensure it's fully submerged in salt water to prevent bitterness. You can substitute the evaporated milk with regular milk or a non-dairy alternative if preferred. If you're looking to add more flavor, consider incorporating herbs like thyme or basil. For a crunchier topping, mix in some grated cheese with the bread crumbs before baking. This dish can be a delightful addition to any vegetarian recipes collection.
Serving Suggestions
This baked eggplant pairs beautifully with a fresh side salad, such as Easy Dream Salad, or serve it alongside crusty bread to soak up any juices. It can also be a hearty side dish for roasted meats or a vegetarian main course. Consider topping it with freshly grated Parmesan cheese or a sprinkle of fresh herbs before serving for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the baked eggplant in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven will help maintain the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Wyatt Cafeteria Baked Eggplant contains roughly 377 calories, with 12g protein, 51g carbohydrates, and 14g fat. It is an excellent source of vitamin C (56% of the Daily Value) and protein (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 763mg per serving (33% 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 use frozen eggplant for this recipe?
While fresh eggplant is recommended for the best texture, you can use frozen eggplant if that's what you have on hand. Just ensure to thaw and drain it well before using, as frozen eggplant can retain more moisture.
What can I use instead of bread crumbs?
If you don't have bread crumbs, you can substitute them with crushed crackers, panko, or even oats for a gluten-free option. Just adjust the amount based on the desired texture for the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the eggplant mixture and assemble the dish up to a day in advance. Just cover it tightly and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven for more even cooking.
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).