Baked Eggplant - cooking recipe

Ingredients

1 whole eggplant, peeled (about 1 lb.)
1/2 lb. (1 c.) dried bread crumbs
1 small can evaporated milk (5.33 oz.)
1/4 c. whole milk
1/4 c. finely chopped onions
1/4 c. finely chopped bell pepper
1/4 c. finely chopped celery
1/2 stick oleo
salt to taste
2 eggs, slightly beaten
dash of pepper
dash of sage
1 Tbsp. chopped pimiento
2 oz. grated Cheddar cheese
dash of Accent

Preparation

Peel and soak eggplant in salt water for 6 to 12 hours, overnight
if
possible.
Soak
bread
crumbs
in milk.
Saute onions,
celery and bell pepper in oleo for 15 minutes.
Place eggplant
in
a
large pan to boil covered with water and cook until almost done.\tMix bread crumbs, sauteed ingredients, and eggplant
together.
Add eggs, pimiento and seasonings.
Blend well.
Place
in
a
baking
dish
and top with grated Cheddar cheese.
Bake
in
a
350\u00b0\toven until golden brown.
Serve at once
or
keep
in\ta
warm oven until ready to serve, not too long.
Yields 6 to 8 servings.