Eggplant Casserole - cooking recipe

Ingredients

2 c. diced, peeled eggplant
1/2 c. diced celery
1/2 c. diced onion
1 egg, beaten slightly
1/3 c. or more milk
2 Tbsp. butter
1 c. crumbs (dry toast or crackers)
1/2 c. grated cheese

Preparation

Cook eggplant in salted water only until tender; drain and stir into sauteed (fry) celery and onion.
Remove heat; add egg and milk.
Mix in crumbs and cheese.
Pour into a baking dish; dot with butter and sprinkle a little bit of crumbs and cheese on top. Bake 30 minutes at 350\u00b0.