Eggplant Casserole - cooking recipe

Ingredients

2 c. diced eggplant
1/2 c. diced celery
1/4 c. chopped onion
1 egg, slightly beaten
1/3 c. milk or cream
2 Tbsp. butter or oleo
1 c. bread crumbs
1/2 c. shredded cheese

Preparation

Cook eggplant until tender in small amount of boiling, salted water.
Saute celery and onion until tender.
Add drained eggplant to celery mixture.
Saute lightly.
Remove from heat and add egg and milk.
Pour in 1-quart baking dish.
Dot with butter and sprinkle with bread crumbs and cheese.
Bake at 350\u00b0 for 30 minutes.