2 sm. eggplants, peeled and diced
1/4 c. onion, finely chopped
3 tbsp. butter, melted
1 egg, slightly beaten and dash of pepper
1 firm tomato, sliced
4 oz. dry white bread, diced
1 sm. can evaporated milk
1/4 c. celery, finely chopped
1/2 tsp. salt
2 oz. Cheddar cheese, grated
1 tbsp. pimento, chopped

Boil eggplant for 20 minutes and drain. Soak bread in milk, saute onion and celery in butter for 15 minutes until tender but not brown. Combine bread, eggplant, vegetables, pimento, egg and seasonings. Mix well. Pour half of mixture into baking buttered dish.

Add a layer of tomato slices. Repeat layers. Top with cheese. Bake at 350 degrees for 20 minutes. Serve hot.