Best Wyatt Cafeterias Baked Eggplant Aubergine Recipes

Wyatt Cafeteria's Baked Eggplant (Aubergine) image

Provided by PaulaG

Categories Vegetable

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated

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.

Nutrition Facts : Calories 309.5, Fat 17, SaturatedFat 9.7, Cholesterol 89.3, Sodium 1027.8, Carbohydrate 26.9, Fiber 3.5, Sugar 4, Protein 12.7

Simply Baked Eggplant (Aubergine) image

Provided by Chef Sunshine

Time 30m

Yield 1-3 serving(s)

Number Of Ingredients 5

1 eggplant, sliced, and also sliced into quarters
1/4 cup cornmeal
1/4 cup flour
ground black pepper (lots)
1 cup spaghetti sauce ("Ragu-Tomato, Garlic, Onion", or pizza sauce, or any type of spaghetti sauce, but one with tomatoes)

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).

Nutrition Facts : Calories 519.1, Fat 8.2, SaturatedFat 1.2, Sodium 1223, Carbohydrate 101.6, Fiber 19.6, Sugar 33.2, Protein 15.2

Wyatt's Cafeteria Eggplant image

Provided by Gail Welch

Number Of Ingredients 13

one 1 lb eggplant
5-6 slice dry bread, crumbled
1 can(s) evaporated milk, small
1/4 c whole milk
1/4 c green pepper, finely chopped
1/4 c celery, finely chopped
1/4 c onion, finely chopped
1/2 stick margarine
2 large eggs, slightly beaten
salt and pepper, to taste
dash msg
grated cheese
THE SECRET TO THIS RECIPE, THE WYATT EXPERT'S SAY, IS SOAKING THE EGGPLANT IN THE SALTED WATER. DO NOT SKIP THIS STEP!!

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.