1 lb. eggplant, peeled
6 slices bread (1/2 lb. dried bread crumbs)
1/2 c evaporated milk
1/4 c whole milk
1/4 c butter, melted
1/4 c onion, finely chopped
1/4 c green peppers, finely chopped
1/4 c celery
2 T pimento
2 eggs, slightly beaten
2 tsp salt
1 tsp pepper
1 tsp sage
1 1/2 c (4 oz) 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 place in pan. Cover with water and simmer until tender. Soak bread crumbs in milk. Sauté onions, green peppers, and celery in melted butter for about 15 minutes or until tender. Combine cooked eggplant, bread crumbs, and sautéed vegetables. Add eggs, pimento, and seasoning; blend thoroughly. Place in greased baking dish and bake at 350°F for 45 minutes. Top with grated cheese and return to oven until cheese melts.