Wyatt'S Cafeteria Baked Eggplant
A flavorful baked eggplant dish with savory vegetables, bread crumbs, and seasonings, topped with melted cheese—perfect for vegetarians and comforting family dinners.
Ingredients
- 1 lb. eggplant, peeled ⓘ
- 1/2 lb. dried bread crumbs ⓘ
- 1/2 cup evaporated milk ⓘ
- 1/4 cup whole milk ⓘ
- 1/4 cup (1/2 stick) butter, melted ⓘ
- 1/4 cup finely chopped onion ⓘ
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped celery ⓘ
- 2 eggs, 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 refrigerator overnight.
- Drain and place in a saucepan.
- Cover with water and simmer until tender.
- Soak bread crumbs in milk.
- Sauté onions, green peppers, and celery in melted butter for about 15 minutes.
- Combine vegetables and bread crumbs.
- Add eggs, pimiento, salt, pepper, sage, and monosodium glutamate.
- Blend well.
- Place mixture in a greased baking dish.
- Bake at 350°F for 45 minutes.
- Top with grated cheese and return to oven until cheese melts.
Tips & Substitutions
For a deeper flavor, consider adding garlic or Italian herbs to the sautéed vegetables. If you need a gluten-free option, substitute the dried bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use milk alternatives like almond or oat milk for a dairy-free version, though the texture may vary slightly.
Serving Suggestions
Serve this baked eggplant alongside a fresh garden salad or garlic bread for a complete meal. It pairs beautifully with Doc'S Barbecue Sauce for a unique twist. Consider adding a side of roasted vegetables or a quinoa salad for a hearty vegetarian dish that satisfies.
Storage & Reheating
Leftover baked eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This helps retain the dish's texture and flavor compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Wyatt'S 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 instead of fresh?
While fresh eggplant is recommended for the best texture, you can use frozen eggplant if necessary. Just ensure it is thawed and drained well to prevent excess moisture in the dish. This might slightly alter the final consistency but should still yield a tasty result.
What can I use instead of evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with a mixture of regular milk and heavy cream (half and half) or simply use whole milk. For a lighter option, mix 1 cup of milk with 1 tablespoon of cornstarch, stirring to thicken slightly before adding to the recipe.
How can I make this dish spicier?
To add some heat to your baked eggplant, consider incorporating diced jalapeños or red pepper flakes into the vegetable mixture. You can also top the dish with a spicy cheese blend before baking. Adjust the seasoning to taste as you mix in these ingredients.
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).