Wyatt'S Baked Eggplant - cooking recipe

Ingredients

1 lb. eggplant, peeled
1/2 lb. dry bread, cubed
1/2 c. canned evaporated milk
1/4 c. whole milk
1/2 c. butter, melted
1/4 c. onions, chopped finely
1/4 c. green pepper, chopped finely
1/4 c. celery, chopped finely
2 eggs, slightly beaten
1 Tbsp. pimiento, chopped
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. (4 oz.) Cheddar cheese, grated

Preparation

Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight.
Drain eggplant and place in pan. Cover with water.
Simmer until tender.
Soak bread cubes in milk. Saute onions, green pepper and celery in melted butter for about 15 minutes or until tender.