1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 c. canned evaporated milk
1/4 c. whole milk
1/2 stick butter, melted
1/4 c. onions, chopped
1/4 c. green bell peppers, chopped
1/4 c. celery, chopped
2 eggs, slightly beaten
1 tbsp. pimiento, chopped
1/2 tsp. pepper
2 tsp. salt
1/4 tsp. sage
1-1/2 c. grated cheddar cheese

Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator; minimum 6 hours. Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread crumbs in milk. Sauté onions, green pepper, and celery in melted butter until tender.

Combine cooked eggplant, bread crumbs, sautéed vegetables. Add eggs, pimiento, and seasonings; blend thoroughly. Place in greased baking dish 8x9 inch.

Bake at 350°F for 45 minutes. Top with grated cheese and return to oven until cheese melts.