Wyatt Cafeteria's Baked Eggplant (Aubergine) Recipe

Directions:

1. Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
2. Drain and place in medium saucepan.
3. Cover with water and simmer until tender.
4. Soak the bread crumbs in milk.
5. Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
6. Combine the cooked eggplant, bread crumbs and sauteed vegetables.
7. Add the eggs, pimiento, and seasonings; mix thoroughly.
8. 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.
9. Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
10. The preparation time includes the soaking time for the eggplant.