1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. (1/2 stick) butter, melted
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
2 eggs, slightly beaten
1 tbsp. chopped pimiento
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1/8 tsp. monosodium glutamate
1 1/2 c. grated Cheddar cheese

Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight (or at least 6 hours). Drain and place in saucepan. Cover with water and simmer until tender.

Soak bread crumbs in milk. Saute onion, green pepper and celery in melted butter for about 15 minutes or until tender. Combine vegetables and bread crumbs. Add eggs, pimiento and seasonings, blend well.

Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.