Wyatt Cafeteria Baked Eggplant - cooking recipe

Ingredients

1 lb. eggplant (2 average sized peeled)
1/2 lb. dried bread crumbs
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
2 eggs, slightly beaten
1 Tbsp. chopped pimiento
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1/8 tsp. monosodium glutamate
1 1/2 c. grated Cheddar cheese

Preparation

Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight or minimum of 6 hours.
Drain eggplant and place in pan.
Cover with water and simmer until tender.