Vintage Recipes: Wyatt’s Eggplant Casserole

If you are from Texas you have to remember Wyatt’s Cafeterias. And if you remember them, you have to remember their eggplant casserole. it was creamy, mild, cheesy and comforting…like macaroni and cheese only even better. And the recipe can be really hard to find.
My mom loved this stuff. She got this recipe from somebody and if it isn’t it- well, it is pretty darn close! It makes a great side dish. Or, try it with several other vegetable dishes as a part of a main course.  A great way to use a vegetable that not many people know what to do with!
Wyatt’s Baked Eggplant Casserole

1 lb eggplants, peeled
1/2 lb dried breadcrumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup finely chopped onions
1/4 cup finely chopped green peppers
1/4 cup finely chopped celery
1 medium egg, slightly beaten
1 tablespoon finely chopped pimiento
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon sage
2 cups grated cheddar cheese divided

Cut peeled eggplant into 1-inch cubes and soak in salt water a few hours in order to keep the eggplant from being bitter
Drain eggplant.
Put eggplant in a saucepan. Cover with water and simmer
until tender. Drain well and set aside.
In a small bowl, soak bread crumbs in milk.
Saute onion, green pepper and celery in melted butter until tender.
Add bread crumbs in milk and mix well.
Add slightly beaten eggs, 1 cup of the cheese,pimiento and seasonings and blend well.
Place mixture in greased baking dish and bake at 350°F for 45 minutes.
Top with 1 c grated cheese and return to oven until cheese melts. serves 6