Baked Eggplant Souffle(The Wyatt'S Recipe) - cooking recipe

Ingredients

1 lb. eggplant, peeled and cut into medium pieces
salted water
1/2 lb. dry bread crumbs
1 small can evaporated milk
1/4 c. whole milk
1/4 c. finely chopped green pepper (optional)
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. (1/2 stick) margarine
2 eggs, slightly beaten
dash of pepper
dash of sage
1 tsp. chopped pimento
4 oz. grated cheese (or more, if you like)

Preparation

Soak eggplant pieces in salted water in refrigerator for several hours or overnight. Do not skip this step. Soak bread crumbs in both types of milk.
Saute pepper, onion and celery in margarine until tender.
Drain salt water from eggplant. Cover with fresh water and boil until nearly tender; drain well.
Mix eggplant, bread, sauteed veggies, eggs, pepper, sage and pimento in medium size mixing bowl.
Place in greased 2 1/2-quart casserole. Top with cheese and bake in a 350\u00b0 oven until golden brown, 30 to 45 minutes.
Serves 8 to 10.