1 med. eggplant
2 eggs, beaten
2 tender ribs of celery, chopped (leaves and all)
1 sm. onion, chopped
2 tbsp. butter
3 slices bread
1/4 c. chopped tomato pulp
1 tbsp. grated Romano or Parmesan cheese
Salt and pepper to taste

Pare and cut eggplant in cubes. Drop in boiling water and boil 10-15 minutes. Strain and drain well. Remove bread crusts and break up bread in a mixing bowl.

Saute onion and celery in butter until transparent. Pour over bread. Add drained eggplant, beaten eggs, tomato, cheese, salt and pepper, and mix well. Pour into greased 8x8 inch baking dish. Bake at 350 degrees about 1 hour or until done. Serve with gravy if desired.