Best 2 Wyatts Cafeteria Eggplant Recipes

Wyatt's Cafeteria Eggplant is a classic Southern dish that is loved by many. It is made with tender eggplant slices that are breaded and fried until golden brown, then smothered in a rich, flavorful tomato sauce. The result is a dish that is both comforting and delicious.

In this article, we will provide you with two different recipes for Wyatt's Cafeteria Eggplant. The first recipe is for the traditional version of the dish, made with breaded and fried eggplant. The second recipe is for a healthier version, made with baked eggplant. Both recipes are easy to follow and result in a delicious and satisfying meal.

In addition to the two main recipes, we will also provide you with a recipe for a simple tomato sauce that can be used with either recipe. We will also provide tips for choosing the best eggplant and how to bread and fry it perfectly. With these recipes and tips, you will be able to make Wyatt's Cafeteria Eggplant that is sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

WYATT'S CAFETERIA EGGPLANT

Wyatt's Cafeteria Eggplant image

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.

Provided by Gail Welch

Categories Side Casseroles

Number Of Ingredients 13

Ingredients

one 1 lb eggplant
5-6 slice dry bread, crumbled
1 can(s) evaporated milk, small
1/4 c whole milk
1/4 c green pepper, finely chopped
1/4 c celery, finely chopped
1/4 c onion, finely chopped
1/2 stick margarine
2 large eggs, slightly beaten
salt and pepper, to taste
dash msg
grated cheese
THE SECRET TO THIS RECIPE, THE WYATT EXPERT'S SAY, IS SOAKING THE EGGPLANT IN THE SALTED WATER. DO NOT SKIP THIS STEP!!

Steps:

1. Peel the eggplant and soak it in the salted water in refrigerator for several hours or overnight.
2. Soak the breadcrumbs in the evaporated and whole milk.
3. Saute the onion, pepper and celery in margarine until tender.
4. Boil the soaked eggplant until tender. Drain well.
5. Mix the breadcrumbs, eggplant and sauteed vegetables together.
6. Add the beaten eggs, salt and pepper. Blend well.
7. Place in greased casserole dish. Top with grated cheese and bake at 350 degrees until golden brown.

WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)

Wyatt Cafeteria's Baked Eggplant (Aubergine) image

There was once a cafeteria in Texas called Wyatts Cafeteria. DH's family would go there after church on Sunday and his mother would get baked eggplant. For years she tried to copy the recipe and came very close. The original recipe was published in the local paper several years ago. Hope you enjoy it as much as we do.

Provided by PaulaG

Categories Vegetable

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated

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.

Nutrition Facts : Calories 309.5, Fat 17, SaturatedFat 9.7, Cholesterol 89.3, Sodium 1027.8, Carbohydrate 26.9, Fiber 3.5, Sugar 4, Protein 12.7

Tips:

Choose the right eggplant: Look for eggplants that are firm, heavy, and have a deep purple color. Avoid eggplants that are wrinkled or have blemishes.
Slice the eggplant evenly: This will help it cook evenly. If the slices are too thick, they will not cook through properly. If they are too thin, they will become mushy.
Salt the eggplant slices: This will help to draw out the bitterness and make them more tender. Be sure to rinse the salt off before cooking.
Dredge the eggplant slices in flour: This will help them to brown nicely and prevent them from sticking to the pan.
Fry the eggplant slices in hot oil: This will help them to cook quickly and evenly. Do not overcrowd the pan, or the eggplant will not cook properly.
Drain the eggplant slices on paper towels: This will help to remove any excess oil.
Serve the eggplant slices immediately: They are best when served hot and crispy.

Conclusion:

Wyatt's Cafeteria Eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is crispy on the outside and tender on the inside, and the sauce is flavorful and tangy. This dish is sure to be a hit with your family and friends.