Wyatt'S Baked Eggplant
Wyatt's Baked Eggplant features tender, flavorful eggplant combined with seasoned bread and vegetables, offering a hearty, comforting dish perfect for vegetarians and family dinners.
Ingredients
- 1 lb. eggplant, peeled ⓘ
- 1/2 lb. dry bread, cubed ⓘ
- 1/2 cup canned evaporated milk ⓘ
- 1/4 cup whole milk ⓘ
- 1/2 cup butter, melted ⓘ
- 1/4 cup onions, chopped finely ⓘ
- 1/4 cup green pepper, chopped finely ⓘ
- 1/4 cup celery, chopped finely ⓘ
- 2 eggs, slightly beaten ⓘ
- 1 tablespoon pimiento, chopped ⓘ
- 2 teaspoons salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 teaspoon sage ⓘ
Instructions
- Cut peeled eggplant into 1-inch cubes and soak in salt water in the refrigerator overnight.
- Drain the eggplant and place in a pan. Cover with water and simmer until tender.
- Soak bread cubes in milk.
- Saute onions, green pepper, and celery in melted butter for about 15 minutes or until tender.
- Combine the cooked eggplant with the soaked bread, vegetables, eggs, pimiento, salt, pepper, and sage.
- Transfer the mixture to a greased baking dish.
- Bake at 350°F (175°C) for about 30-40 minutes or until golden and set.
Tips & Substitutions
For a richer flavor, consider adding grated cheese, such as Parmesan or mozzarella, to the mixture before baking. If you need a gluten-free alternative, use gluten-free bread instead of dry bread cubes. You can also enhance the dish by incorporating herbs like basil or oregano for added freshness. Make sure to soak the eggplant well to reduce bitterness.
Serving Suggestions
Serve Wyatt's Baked Eggplant as a main dish or as a side alongside grilled meats or a fresh salad. It pairs beautifully with Pink Surprise Salad for a light, refreshing meal. For those looking for a heartier option, consider serving it with Prairie Potato Wedges. A dollop of sour cream or a sprinkle of fresh herbs can elevate the presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the baked eggplant in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for quicker reheating, although the oven method will help maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Wyatt'S Baked Eggplant contains roughly 525 calories, with 12g protein, 71g carbohydrates, and 22g fat. It is an excellent source of vitamin C (25% of the Daily Value), protein (23% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 726mg per serving (32% 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 preferred for optimal texture, you can use frozen eggplant if needed. Just make sure to thaw and drain it thoroughly before cooking to avoid excess moisture in the dish.
What can I substitute for evaporated milk?
If you don't have evaporated milk on hand, you can use a mixture of regular milk and heavy cream in equal parts. Another option is to use unsweetened almond milk or another plant-based milk for a dairy-free version, keeping in mind that it may slightly alter the flavor.
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).