2 1/2 c. cubed eggplant
18 saltine crackers, crushed
1/2 c. cheddar cheese, shredded
1/4 c. chopped celery
2 tbsp. chopped pimento
1 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. melted butter

Cook eggplant 10 minutes in salted water; drain. Add all other ingredients. Pour into casserole dish. Bake at 350 degrees for 45 minutes.