There’s quite a few recipes that have multiple cards and for this one I used the recipe card with the blue writing. However, after I baked mine and referred back to the second recipe I realized that I should have added some sage and additional salt and pepper to the mixture. Now that you know to do as a say not as I do, I say try this recipe out. If you like thanksgiving flavors then you’ll definitely like this. I also recommend to use a box of stuffing mix as your breadcrumbs because it adds so much flavor. The eggplant is more of a supportive role in this dish so if you’re worried that someone might not like it for that reason, just don’t tell them and they will be none the wiser.
1lb Eggplant, peeled, cut into cubes and soaked in salt water overnight
1/2 small onion, diced
1 rib of celery, diced
8oz of breadcrumbs or 1 box stovetop stuffing mix
1 can evaporated milk
2 eggs, beaten
Salt & Pepper
Shredded cheese of your choice
Drain the eggplant and add to a medium pot with fresh water, boil till tender then drain, mash and set aside.
In a small sauté pan melt the butter over medium heat and add in the onion and celery. Cook till vegetables have softened and add to a large mixing bowl making sure to scrape the extra butter into the bowl. To the vegetable mix add in both types of milk, eggs, mashed eggplant and stuffing mix. Sprinkle in a dash of salt, pepper and sage to preference and combine thoroughly. Pour into a greased 8×8 or similar sized dish and top with cheese. Bake at 350 for 30-40 minutes