Eggplant Casserole - cooking recipe

Ingredients

salted water (2 tsp. salt)
1 large eggplant, peeled and cubed
1/2 tsp. salt
dash of pepper
1/2 c. chopped onion
1/4 c. chopped celery
2 c. tomatoes
2 well beaten eggs
2 c. cornbread crumbs
2 Tbsp. milk
1 c. grated Cheddar cheese or Mozzarella cheese

Preparation

Soak eggplant 15 minutes in salted water and drain.
Cook eggplant with water to cover until tender.
Add salt and pepper. Mash.
In skillet, simmer onion, celery and tomatoes until tender. In buttered casserole dish, combine eggs, eggplant, crumbs and cooked vegetables.
Add milk to mixture.
Top with grated cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
Very similar to Franke's Cafeteria's eggplant casserole.