Wyatt'S Cafeteria Eggplant Casserole - cooking recipe

Ingredients

1 lb. eggplant, peeled
4 or 5 slices bread
1 small can milk
1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. green peppers, chopped
1/2 stick oleo, melted
2 eggs, beaten
1 Tbsp. pimento, chopped
salt and pepper
dash of sage
1 1/2 c. cheese, grated

Preparation

Soak peeled eggplant overnight in salt water in refrigerator. Soak bread in milk next morning.
Saute onion, celery and green peppers in oleo until tender.
Boil eggplant until tender. Drain.
Mix eggplant and vegetables together.
Add eggs, salt, pepper, sage and pimento.
Blend.
Cook in greased casserole for 30 minutes at 350\u00b0.
Top with cheese.