1 (1 lb.) eggplant
1/2 c. dry bread crumbs
1 sm. can evaporated milk
1/4 c. whole milk
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/4 c. celery, chopped
1 stick butter
Dash monosodium glutamate
Dash sage
Dash salt and pepper
1 sm. jar pimentos

Peel the eggplant and soak it in salted water in the refrigerator for several hours or overnight. soak dry bread crumbs in evaporated and whole milk. Saute finely chopped onion, green pepper, celery and 1/2 stick butter until tender. Boil the eggplant until nearly tender. Drain well.

Mix bread crumbs, eggplant, and salt to taste. Add dash of pepper, sage, monosodium glutamate and chopped pimentos. Blend well. Place in a greased casserole. Top with Velveeta cheese. Bake at 350 degrees until golden brown.