Wyatt Cafeterias Baked Eggplant Aubergine Recipes

WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)

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.

ACADIA'S BAKED EGGPLANT

Steps:

• Slice eggplant so you have round 1/4" slices.
• Place slices on a cooling rack and salt both sides.
• Let sit for 30 minutes.
• Preheat oven to 500 degrees F.
• Take each slice of eggplant and dab them with a paper towel to remove moisture.
• Spray cookie sheet with PAM and place eggplants on it.
• Bake each side of the eggplant slices for 5 minutes on each side.
• Remove from oven.
• Top each slice with spaghetti sauce.
• Then sprinkle each slice with mozzarella cheese.
• Bake for 10 minutes or until cheese melts.
• Enjoy.