1 lb. eggplant
1/2 lb. dry bread crumbs
1 sm. can evaporated milk
1/4 c. whole milk
1/4 c. each finely chopped green peppers, onion & celery
1/2 stick butter
2 beaten eggs
Salt & pepper to taste
Dash each of sage & monosodium glutamate
1 tsp. chopped pimento
2 oz. grated cheese

Peel a 1 pound eggplant. Soak it in salted water in the refrigerator for several hours or overnight. Soak a 1/2 pound dry bread crumbs in 1 small can of evaporated milk plus a 1/4 cup of whole milk. Saute green peppers, onion and celery in butter until tender. Boil the soaked eggplant until nearly tender; drain well.

Mix the bread crumbs, eggplant and sauteed vegetables. Add slightly beaten eggs, salt, pepper, sage, monosodium glutamate and chopped pimento. Blend well. Place in a greased casserole, top with grated cheese and bake in a 350 degree oven until golden brown.

The secret, the Wyatt's experts say, is in soaking the eggplant in the salted water before hand. Don't skip it.