1 lb. eggplant, peeled
4 or 5 slices bread, crumbled
1 sm. can evaporated milk
1/4 c. sweet milk
1/4 c. chopped bell pepper
1/4 c. chopped onion
1/4 c. celery
1/2 stick butter
2 eggs, beaten
Salt & pepper to taste
Dash of sage
Chopped pimientos
Cheddar cheese

Peel eggplant. Soak in salt water for several hours or overnight. Soak bread crumbs in evaporated milk and sweet milk. Saute bell pepper, onion and celery in butter. Boil eggplant until almost tender; drain well. Mix bread crumbs, eggplant and vegetables. Add 2 slightly beaten eggs, salt and pepper to taste, dash of sage and chopped pimientos. Mix well. Place in greased baking dish. Top with grated cheese. Bake until golden brown at 350 degrees.