1 (1 lb.) eggplant
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped celery
1/2 stick butter
1/2 lb. dry bread crumbs
1 sm. can evaporated milk
1/4 c. whole milk
2 beaten eggs
1 tsp. chopped pimento
Sage to taste, about 1 tsp.
2 oz. grated cheese

Peel and chunk eggplant. Soak in salted water in refrigerator for several hours or overnight. Soak bread crumbs in evaporated milk and whole milk. Saute onions, peppers, celery in butter until tender. Boil soaked eggplant in fresh water until tender; drain; mix with bread crumbs, sauteed veggies and beaten eggs. Salt and pepper to taste. Sage to taste. Add pimento, blend all well; place in greased casserole; top with cheese and bake at 350 degrees until brown.