Baked Eggplant - cooking recipe

Ingredients

16 oz. eggplant, peeled
1/2 c. evaporated skim milk
3 Tbsp. diet margarine, melted
1/4 c. celery, finely chopped
3 eggs, slightly beaten
1 Tbsp. pimento, chopped
1/2 tsp. pepper
3 oz. grated low-fat block cheese
9 Tbsp. dried bread crumbs
1/4 c. skim milk
1/4 c. onion, finely chopped
1/4 c. green peppers, finely chopped
2 tsp. salt
1/4 tsp. sage

Preparation

Cut peeled eggplant into 1-inch cubes; soak in salt water in refrigerator overnight (minimum of 6 hours).
Drain eggplant; place in pan.
Cover with water; simmer until tender.
Soak bread crumbs in milk.
Saute onion, green peppers and celery in melted margarine for about 15 minutes, or until tender.
Combine cooked eggplant, bread crumbs and melted margarine for about 15 minutes, or until tender.
Combine cooked eggplant, bread crumbs and sauteed vegetables.
Add eggs, pimento and seasonings; blend thoroughly.
Place in greased baking dish; bake at 350\u00b0 for 45 minutes.
Top with grated cheese; return to oven until cheese melts.
Serves 6.