Baked Eggplant - cooking recipe

Ingredients

1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 c. canned evaporated milk
1/4 c. whole milk
1/2 stick butter, melted
1/4 c. onions, chopped
1/4 c. green bell peppers, chopped
1/4 c. celery, chopped
2 eggs, slightly beaten
1 Tbsp. pimiento, chopped
1/2 tsp. pepper
2 tsp. salt
1/4 tsp. sage
1-1/2 c. grated cheddar cheese

Preparation

Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator; minimum 6 hours.
Drain eggplant and place in pan.
Cover with water and simmer until tender.
Soak bread crumbs in milk.
Saute onions, green pepper, and celery in melted butter until tender.