Wyatt's Cafeteria Eggplant
This was my mother-in-law's favorite dish at Wyatt's. We had to travel out of town to the S&H Green Stamp Redemption Center and we would always have lunch at Wyatt's. She got this every time along with the Fish Almondine. I am posting this recipe in her memory.
This was my mother-in-law's favorite dish at Wyatt's. We had to travel out of town to the S&H Green Stamp Redemption Center and we would always have lunch at Wyatt's. She got this every time along with the Fish Almondine. I am posting this recipe in her memory.
- salt and pepper to taste
- 2 large eggs slightly beaten
- 1/4 c onion finely chopped
- grated cheese
- 1/4 c celery finely chopped
- 1 small
- one 1 lb eggplant
- 5-6 slice dry bread crumbled
- 1/4 c whole milk
- 1/4 c green pepper finely chopped
- 1/2 stick margarine
- dash msg
- the secret to this recipe the wyatt expert's say, is soaking the eggplant in the salted w
- Carbohydrate 208.925086422563 g
- Cholesterol 1454.00250049423 mg
- Fat 225.207233878893 g
- Fiber 0.733400019777959 g
- Protein 168.765101366328 g
- Saturated Fat 112.562331078259 g
- Serving Size 1 1 recipe (2352g)
- Sodium 3390.01407472409 mg
- Sugar 208.191686402786 g
- Trans Fat 13.8103071316427 g
- Calories 3500 calories
Step-by-step
- Peel the eggplant and soak it in salted water in the refrigerator for several hours or overnight.
- Soak the breadcrumbs in the evaporated and whole milk.
- Sauté the onion, pepper, and celery in margarine until tender.
- Boil the soaked eggplant until tender. Drain well.
- Mix the breadcrumbs, eggplant, and sautéed vegetables together.
- Add the beaten eggs, salt, and pepper. Blend well.
- Place in a greased casserole dish. Top with grated cheese and bake at 350 degrees until golden brown.
Wyatt's Cafeteria Eggplant: A Taste of Nostalgia
This recipe isn't just a collection of ingredients and instructions; it's a journey back in time. It's a memory, a taste of the past, and a tribute to a cherished family member. My mother-in-law, a woman whose spirit was as warm and comforting as a perfectly baked casserole, absolutely adored Wyatt's Cafeteria. Every trip to the S&H Green Stamp Redemption Center – a somewhat less glamorous errand than it sounds, I assure you – culminated in a satisfying lunch at Wyatt's. And her order? Invariably, this Eggplant, paired with their famous Fish Almondine.
The eggplant itself wasn't just any eggplant. Oh no, this was a culinary experience, a symphony of flavors and textures. The secret, as the Wyatt's experts whispered (and I'm finally ready to share!), lies in the meticulous preparation. Soaking the eggplant in salted water overnight wasn't just a step; it was a ritual, a transformation that mellowed its bitterness and enhanced its unique flavor profile. The breadcrumbs, soaked in a mixture of evaporated and whole milk, created a creamy, comforting base that perfectly complemented the tender eggplant. And the sautéed vegetables – onions, peppers, and celery – added a delightful crunch and a burst of fresh flavor.
This wasn't just a meal; it was an event, a shared experience that brought our family together. The aroma of the baking eggplant would fill the air, promising comfort and warmth. Each bite was a reminder of those trips to Wyatt's, the laughter shared around the table, the simple joys of family time. This recipe isn't just about the ingredients; it's about the memories, the love, and the legacy that a simple dish can carry. It's about honoring the people who make our lives richer and the traditions that bring us closer. Now, more than ever, I find myself making this recipe not just for a delicious meal, but to hold onto those precious memories, to keep the spirit of my mother-in-law alive in our kitchen, in our hearts. It is a simple pleasure, but a treasured one, a piece of the past we savor in the present.
The process, while simple, demands attention to detail. The soaking of the eggplant, the gentle sautéing of the vegetables, the careful blending of the ingredients – each step is a testament to the care and love that went into this recipe, and that I put into it now. It’s a process that slows me down, allowing me to reflect on the simpler times, the quieter moments of connection that shaped our family and continue to shape mine. Preparing this dish is an act of love, a gesture of remembrance, and a testament to the enduring power of a simple, yet extraordinary, meal.
More than just a recipe, this is a legacy. A legacy passed down from my mother-in-law, a woman whose warmth and generosity touched the lives of everyone she met. It’s a story told in every bite, a tradition carried on in every spoonful of this comforting, unforgettable eggplant casserole. It is a dish that is simple to make, yet rich in flavor, and richer still in the memories it evokes. It is a taste of the past, a taste of love, and a testament to the enduring power of family and tradition.
