1 sm. eggplant
4 oz. bread
1 sm. can evaporated milk
1/4 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. chopped celery
1 egg, slightly beaten
1/2 tsp. salt
Dash of black pepper
1/2 tsp. poultry seasoning
2 slices tomatoes
1 oz. grated Cheddar cheese

Peel and cube eggplant. Soak in salt water 20 minutes. Cook until tender and drain. Soak bread in evaporated milk. Saute onion, pepper and celery in butter (don't brown).

Combine egg, salt, pepper and poultry seasoning. Add bread mixture and sauteed mixture. Mix well. Pour 1/2 mixture in buttered dish. Top with 2 tomato slices and add remaining mixture. Top with grated cheese. Bake 20 minutes at 350 degrees. Serves 12.