1 lb. eggplant
1 sm. can milk
1/4 c. whole milk
1/4 c. chopped onion
1/4 c. chopped celery
2 eggs, beaten slightly
1 tsp. chopped pimento
1/2 - 1 c. dry bread crumbs
1/4 c. green pepper, finely chopped
1/2 stick butter
Salt and pepper
Dash of MSG or flour
2 oz. grated cheese

Boil peeled eggplant until tender, drain well and mash with a mixer. Add everything but not things you saute and mix well. Saute green pepper, onion and celery in butter and add to the mixture. Place in a greased casserole and top with cheese and pimento. Bake 350 degrees until golden brown.