eggplant
3 to 5 slices bread
1/2 c. mixture of celery, green peppers and pimento
1 c. strong shredded cheese
1 c. evaporated milk

Cube eggplant (don't peel). Cook in boiling water 7 minutes; drain. Toast the bread and cube. Layer all this in pan. Cover with the milk.

Bake at 350°F until set.