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    Eggplant Dressing – 24

    8 large eggplants
    4 med. onion, chopped
    2 cups bell pepper, chopped
    2 cups celery, chopped
    4 cups grated cheese (I use more)
    8 cups cornbread, crumbled
    12 eggs, beaten
    4 small jar diced pimento
    1 cup butter, melted
    4 teaspoons sage

    Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain well and mash.

    Preheat Oven to 350 Degrees F.

    Saute onion, bell pepper and celery in butter and combine with eggplant. Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread. Put in 4 greased 1-1/2 qt. casseroleS and top with remaining cheese. Bake 30 min. at 350F
    Note: You have scaled this recipe to serve/make 24 (originally serves/makes 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

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