1 lb. eggplant, peeled
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. butter
1/4 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped celery
1/2 lb. dried bread crumbs
2 eggs, lightly beaten
1 tbsp. pimiento
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground sage
1 1/2 c. (4-oz.) shredded Cheddar cheese

Cut peeled eggplant into 1-inch cubes. Soak in salt water in refrigerator overnight (minimum of 6 hours). Drain and place in saucepan. Cover with water. Simmer until tender; drain. Soak bread crumbs in evaporated and whole milk; set aside. Melt butter and sauté onions, green pepper, and celery until tender. Combine egg-plant, bread crumb mixture, and sautéed vegetables. Add eggs, pimiento and seasonings. Blend thoroughly. Place in greased baking dish.

Bake in preheated 350°F oven for 45 minutes. Top with cheese. Return to oven just until the cheese melts.