1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 c. evaporated milk
1/4 c. butter, melted
1/4 c. onion, finely chopped
1/4 c. green peppers, finely chopped
1/4 c. celery, finely chopped
1/4 c. whole milk
2 eggs, slightly beaten
1 tbsp. pimento, chopped
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1/8 tsp. monosodium glutamate
1 1/2 c. Cheddar cheese, grated

Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight (minimum of 6 hours). Drain eggplant and pile in pan. Cover with water and simmer until tender. Soak bread crumbs in milk. Saute onions, green pepper, and celery in melted butter for about 15 minutes or until tender.

Combine cooked eggplant, bread crumbs, and sauteed vegetables. Add eggs, pimento, 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. Serves 6. (Use a 6 cup baking dish or 1 1/2 quart dish.)