Eggplant Casserole - cooking recipe

Ingredients

1 lb. eggplant, peeled
1/2 lb. dry bread, cubed
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. melted butter
1/4 c. onions, chopped
1/4 c. green bell pepper, chopped
1/4 c. celery, chopped
2 eggs
1 Tbsp. pimento
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. Cheddar cheese, grated

Preparation

Cut eggplant into 1-inch cubes.
Soak overnight in salt water (at least 6 hours).
Drain and place in pan.
Cover with water; simmer until tender.
Soak bread crumbs in milk.
Saute onions and bell pepper for 15 minutes, until tender.
Combine and add everything; blend together.
Grease baking dish and bake at 350\u00b0 for 45 minutes.
Top with grated cheese; return to the oven until cheese melts.