Many years ago in Texas there was a cafeteria chain called Wyatt’s. It was wonderful—great food, great quality, low prices (which probably explains why they went out of business). When I was young and Dad travelled every week, Mom would take us there once or twice a week. And I got the same thing, every single week—two devilled eggs, a blueberry muffin, chicken-fried steak, and Wyatt’s signature Eggplant Casserole. That casserole was AMAZEBALLS. You never even really knew eggplant was in it (so if you’re not an eggplant fan, try this anyway!). It was rich, bready, cheesey, and just so good you wanted to wriggle naked in it! (But then you wouldn’t want to eat it, so…..)
But recently, I came across their original recipe and I’ve updated it. The original was based on Wyatt’s day-old rolls, which were a little sweet, so I’ve updated and simplified the ingredients. And it’s still awesome. SO many of my relatives are going to love this—and it’s just freakin’ wonderful.
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