Eggplant Casserole - cooking recipe

Ingredients

1 eggplant
1 onion, chopped and sauteed in butter
1/2 c. chopped celery
1 small can Pet milk
1 small jar pimentos
1 egg, beaten
1 can cream of mushroom soup
2 c. cooked cornbread
grated cheese
1 tsp. (or more) sage

Preparation

Cook eggplant until tender, best peeled and chopped for this. Drain almost all the liquid and let it cool a little while.
Saute the onion in butter and add the celery, pimentos and soup. Crumble cornbread in bowl and add egg and milk.
Add eggplant, onion and etc. from skillet and mix well.
Pour into greased casserole dish and bake for 45 minutes in 400\u00b0 oven.
Sprinkle top with cheese and let it melt in the heat of the dish.