1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 c. canned milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. onions, finely chopped
1/4 c. celery, finely chopped
2 eggs, slightly beaten
1 tbsp. pimiento, chopped
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1/8 tsp. MSG
1 1/2 c. (4 oz.) cheese

Cut eggplant into 1" cubes and soak in salt water in refrigerator overnight. Drain eggplant, place in pan. Cover with water and simmer until tender. Soak bread crumbs in milk. Saute onions, green peppers, and celery in melted butter for about 15 minutes. Combine cooked eggplant, bread crumbs, and sauteed vegetables. Add eggs, pimiento, and seasonings. Blend thoroughly. Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.