1 eggplant
3 slices white bread
1/2 c. evaporated milk
Salt and pepper
1 tbsp. pimento
1/2 c. chopped onion
Grated cheese
2 eggs

Peel and cube eggplant and boil until tender. Soak bread in milk. Drain eggplant, add bread and milk and mix well. Stir in eggs, onions and pimento. Fold into buttered casserole, top with cheese. Bake at 350 degrees for about 40 minutes.