Eggplant Casserole - cooking recipe

Ingredients

1 lb. eggplant
1/2 lb. bread crumbs (may be seasoned)
1/2 c. canned milk
1/4 c. whole milk
1/4 c. melted butter
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
2 eggs, beaten
1 Tbsp. pimento
2 Tbsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1 1/2 c. grated Cheddar cheese

Preparation

Dice eggplant very small and soak overnight in salt water. Drain and rinse well.
Place eggplant in a saucepan; cover and simmer.
Soak bread crumbs in milk and set aside.
Saute onion, green pepper and celery in butter for 15 minutes or until tender. Combine eggplant, bread crumb mixture and vegetable mixture; mix well.
Now add beaten eggs, pimento and seasonings.
Mix again and pour into a greased, long, oblong baking pan.
Bake in a preheated 350\u00b0 oven for 45 minutes.
Remove from oven; top with grated cheese.
Return to oven until cheese is melted.