1 lb. eggplant, peeled
1/2 lb. bread crumbs
1 sm. can evaporated milk
1/4 c. whole milk
1/4 c. (1/2 stick) butter, melted
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
1 sm. jar chopped pimento
2 eggs slightly beaten
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. (4 oz.) grated cheddar cheese

Cut eggplant into 1 inch cubes, sprinkle with salt and place in colander to drain. Place in pan, cover with water and simmer until tender. Soak bread crumbs in milk. Saute onions, green peppers and celery in melted butter for about 15 minutes until tender but not browned. Combine drained, cooked eggplant, bread crumbs and sauteed vegetables. Add eggs, pimento and seasonings; blend thoroughly. Place in greased baking dish and bake at 350 degrees for 40 minutes. Top with grated cheese and return to oven until cheese melts.