1 (1 lb.) eggplant, peeled
1 sm. can Pet milk
1/4 c. onions, finely chopped
1/4 c. finely chopped celery
2 eggs or egg white equivalent, beaten
Dash of pepper & sage
1/2 - 3/4 box seasoned croutons
1/4 c. milk
1/4 c. green pepper, finely chopped
1/2 stick butter (2 oz.)
1 tsp. pimiento, chopped
2 oz. grated Cheddar cheese

Peel and soak eggplant in salt water for 6 to 12 hours, overnight in the refrigerator if possible. Soak bread crumbs in milk. Saute onion, celery and green pepper in butter for 15 minutes. Place eggplant in a large pan, cover with water and cook until almost done. Mix bread crumbs, sauteed ingredients and eggplant together. Add eggs, pimiento and seasonings. Blend well. Place in a baking dish and top with cheese. Bake at 350 degrees for 30 minutes or until golden brown.