Wyatt'S Baked Eggplant - cooking recipe

Ingredients

1 lb. eggplant
salted water
1/2 lb. dry bread crumbs
1 can evaporated milk
1/4 c. whole milk
1/4 c. each (finely chopped): green pepper, onion and celery
1/2 stick butter
2 slightly beaten eggs
salt to taste
dash of sage
1 tsp. chopped pimento
2 oz. grated cheese

Preparation

Peel eggplant.
Soak in salted water in refrigerator for several hours or overnight.
Soak dry bread crumbs in evaporated milk plus whole milk.
Saute green peppers, onion and celery in butter until tender; drain well.
Mix the bread crumbs, eggplant and sauteed vegetables.
Add eggs, salt, sage and chopped pimiento.
Blend well.