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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A tasty eggplant dressing type dish - comes very close to the dish served at the old Wyatt's cafeterias. This is why I liked to eat there! Ingredients:
1 eggplant peeled and cubed |
4 oz. cornbread stuffing mix, like pepperidge farm |
1 can mushroom soup |
1/4 cup chopped onion |
1/4 cup chopped celery |
1 tbsp. chopped pimiento |
1 egg |
1/4 tsp. sage |
salt and pepper to taste |
thin tomato slices |
grated cheese |
Directions:
1. Boil eggplant until tender; drain well.
2. Saute vegetables in 3 T. butter until tender.
3. Beat eggplant with mixer in med. bowl.
4. Add all other ingredients, mixing by hand.
5. Pour into a greased casserole dish, about 1 1/2 qt. size
6. Cover top with thin tomato slices, and grated cheese (cheddar, velveeta, whatever you like.)
7. Bake at 325 degrees for about 30 minutes.
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