Peel a one pound eggplant. Soak in salted water in the refrigerator for several hours or overnight. Soak 1/2 pound of dry bread crumbs in 1 can of evaporated milk plus 1/4 cup of whole milk. Saute 1/4 cup each of finely chopped green peppers, onion and celery in 1/2 stick of butter until tender. Boil the soaked eggplant until nearly tender; drain well.

Mix the bread crumbs, eggplant and sauteed vegetables. Add 2 slightly beaten eggs, salt to taste, a dash of pepper, a dash of sage, and 1 teaspoon of chopped pimiento. Blend well. Place in a greased casserole. Top with 2 ounces of grated cheese and bake in a 350 degree oven until golden brown. The secret, the Wyatt's experts say, is in soaking the eggplant in the salted water beforehand. Don't skip this step.