1 lb. eggplant, peeled
1/2 lb. dry bread, cubed
1/2 c. canned evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. onion, finely chopped
1/4 c. green pepper, chopped
1/2 c. celery, chopped
2 eggs, slightly beaten
1 tbsp. pimento, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. cheddar cheese, grated (4 oz.)

Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight, minimum of 6 hours. Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread cubes in milk, saute onions, green peppers, and celery in melted butter for about 15 minutes or until tender. Combine cooked eggplant, bread cubes, and sauteed vegetables; add eggs, pimento and seasonings; blend thoroughly. Place in greased baking dish. Bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.