Eggplant Casserole - cooking recipe

Ingredients

2 1/2 c. peeled, cubed eggplant
18 saltine crackers, crumbled
1/2 c. shredded sharp cheese
1/4 c. chopped celery
2 Tbsp. chopped pimiento
1 Tbsp. melted butter
1/2 tsp. salt
1/8 tsp. pepper
1 c. evaporated milk

Preparation

Cook eggplant in salted water for 10 minutes. Drain.
Combine with remaining ingredients.
Put into 1-quart casserole. Bake in a 350\u00b0 oven for 45 minutes.
Makes 6 to 8 servings.