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Eggplant and sauteed veggies topped with cheese, eggs, and crumbled cornbread bake together in this down-home, comfort food vegetarian copycat.
serves/makes:
ready in:
10 reviews
3 comments
ingredients
2 large eggplants
1 medium onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1 cup grated cheese
2 cups cornbread, crumbled
3 eggs, beaten
1 small jar diced pimento
1/4 cup butter, melted
1 teaspoon sage
directions
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 a greased 1-1/2 qt. casserole and top with remaining cheese. Bake for 30 minutes at 350 degrees F.
added by
ssmnita
recipe tips
Make sure the eggplant is well-drained to prevent a watery dressing.
Season the sauteed vegetables with garlic or herbs for added flavor.
For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes.
Try adding other vegetables like mushrooms or zucchini.
To add a savory flavor, add a splash of soy sauce or Worcestershire sauce.
Try using smoked cheese for a deeper flavor.
Leftovers can be reheated in the oven or microwave for a quick meal.
common recipe questions
What type of cheese should I use?
Cheddar, mozzarella, or a blend of your favorite cheeses can be used.
What can I substitute for cornbread?
Stuffing cubes, breadcrumbs or crumbled crackers can be used as a substitute.
Can I add meat to this recipe?
Yes, cooked sausage or ground beef can be added for a non-vegetarian version.
How do I know when the eggplant is properly cooked?
The eggplant should be tender and easy to mash after boiling.
Can I make this dish ahead of time?
Yes, assemble the dish ahead of time and bake it before serving. It's best if made within 8-10 hours of preparing or the cornbread may get soggy.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Does this dish freeze well?
Normally dressing will freeze well but because this contains eggplant it will not.
nutrition data for wyatt's cafeteria eggplant dressing
443 calories, 22 grams fat, 47 grams carbohydrates, 15 grams protein per serving.
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reviews & comments for wyatt's cafeteria eggplant dressing
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Donatelo REVIEW:
August 28, 2019My wife had cooked Mexican cornbread with fresh corn in it . I used that in this recipe and man, did it turn out good. Great recipe!
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Guest Foodie March 24, 2017
Everyone has suggested different suggestions for the bread part of this recipe. As I remember it and ate it many times, Wyatts used white bread (soaked in milk) I want to try some of the suggestions, but wanted to tell you my memories in case the other things just dont taste as you remember it!
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Bonbon REVIEW:
August 8, 2016This was awesome. will make again
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Cpinmo REVIEW:
July 30, 2016Thank you I have been looking for this recipe for a long long time I moved to Missouri about 26 years ago and missed it so again thanks
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Guest Foodie REVIEW:
January 4, 2016Eggplant Dressing is so good the first time I had it was when I went to Wyatt's cafeteria for lunch one day with my sister and that wad ling tome ago before they closed down and when I taste it wad better that regular cornbread dressing so that's what I will make for dinner yummy,yummy,yummy.
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Connie April 2, 2015
Has anyone made this substituting rice for the cornbread
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Guest Foodie REVIEW:
February 13, 2015The best eggplant dressing ever! I have been looking for this recipe for a long time!
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Laura REVIEW:
October 5, 2014This is the best Dressing I ever had... Love my old recipes grandmother made, but mine was never as good as hers...This one tops all of them... right about the eggplant....good way to get the kids to eat it... tks. for recipe.
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tootsie REVIEW:
August 9, 2014Excellent
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Shay REVIEW:
July 8, 2014Do I cook the cornbread first?
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CDKitchen Staff Reply:
I'm not sure I understand your question. Cornbread is a baked good, so at some point either you or someone else has to bake it in order for it to be cornbread in the first place. For this recipe it is then crumbled and added to the other ingredients.
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000foodie REVIEW:
July 9, 2013This is the only way I'll eat eggplant! My family likes it other ways but to me it's got to have other flavors and textures with it like this recipe has.
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curios November 14, 2012
What kind of cheese in this recipe?
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CDKitchen Staff Reply:
You can probably use whatever kind you like. I'd probably use something like Monterey Jack.
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Guest Foodie REVIEW:
July 7, 2012One of the best things I ever eat!!
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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