1 whole egg plant, about 1 lb. peeled & cubed
1/2 lb. dry bread crumbs
1/4 c. whole milk
1 sm. can Pet milk
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper (bell)
1/2 stick butter
Salt to taste
2 eggs
1 tbsp. pimento, chopped
2 oz. grated cheese
Dash of Accent

Soak peeled and cubed egg plant in salt water for 6-12 hours or overnight. Drain. Cook eggplant in small amount of water until almost done. While it is cooking, soak the bread crumbs in the 1/4th cup whole milk. And saute the onion, green pepper and celery in the 1/2 stick of butter until tender, salt to taste.

When egg plant is almost done, drain off water and add the sauteed ingredients, the lightly beaten eggs and the 1 tablespoon chopped pimento and dash of Accent. Mix well and pour into oiled baking dish. Sprinkle the grated cheese over top. Bake at 350 degrees until golden brown. (Keep egg plant in refrigerator while soaking.)