1 lb. eggplant
1/2 lb. dry bread crumbs
1 sm. can evaporated milk
1/4 c. milk
1/4 c. finely chopped green pepper
1/4 tsp. finely chopped onion
1/4 c. finely chopped celery
1/2 stick butter
2 slightly beaten eggs
Salt to taste
Dash of pepper
Dash of sage
Dash of MSG
1 tsp. chopped pimento
2 oz. grated cheese

Peel eggplant. Soak it in salted water in refrigerator overnight. Soak bread crumbs in both milks. Saute green onions and celery in butter until tender. Boil the soaked eggplant until nearly tender, drain well. Mix bread crumbs, eggplant, sand sauteed vegetables. Add eggs, salt, pepper, sage, MSG and pimento. Blend well. Place in a greased casserole. Top with cheese and bake in 350 degree oven until golden brown. The secret is to soak the eggplant.