1 lb. eggplant, peeled
1/2 c. dried bread crumbs
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. finely chopped onion
1/4 c. finely chopped bell pepper
1/4 c. finely chopped celery
2 eggs, slightly beaten
1/4 c. chopped pimiento
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. sage
1 1/2 c. grated cheese

Cut eggplant into 1" cubes and soak in salt water in refrigerator overnight or at least 6 hours; drain. Place in pan, cover with water and simmer until tender. Soak bread crumbs in milk. Saute onion, bell pepper and celery in melted butter until tender. Drain eggplant, mix with vegetables, and bread crumbs. Add eggs, pimiento and seasonings. Blend well. Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.