2 1/2 c. eggplant, pared & cubed
1/2 c. cheese, grated
1/4 c. celery, chopped
1/8 c. pimento
1/2 c. or 18 crackers
1/2 tsp. salt
1 c. evaporated milk
1/8 c. butter, melted

Cook eggplant 10 minutes in boiling water. Drain. Add cheese, celery, pimento, cracker crumbs, butter, salt and milk. Mix and put in casserole. Bake about 45 minutes in 350 degree oven.