Eggplant Casserole - cooking recipe

Ingredients

2 c. diced eggplants
1/2 c. diced celery
1/4 c. chopped onion
1 egg, slightly beaten
1/3 c. milk or cream
2 Tbsp. butter or margarine
1 c. bread crumbs

Preparation

Peel, dice and measure eggplant.
Cook until tender in small amount of water and salt.
Saute celery and onion until tender. Drain eggplant; add to celery and onion.
Remove from heat and add beaten egg and milk or cream.
Pour in a 1-quart baking dish.
Dot with butter or margarine.
Sprinkle with bread crumbs and cover with shredded cheese.
Bake at 350\u00b0 for 30 minutes.
Serves 6.