Eggplant Casserole - cooking recipe

Ingredients

2 eggs, beaten
1 eggplant
1/2 lb. bread crumbs
1 small can evaporated milk
1/2 c. oleo
1/4 c. green pepper
1/4 c. onion, chopped
1/4 c. celery, chopped

Preparation

Peel and cube eggplant.
Let stand overnight in salted water. Cook in same water until almost tender.
Drain off all water. Saute onions, pepper and celery in the 1/2 cup oleo.
Mix eggplant, bread crumbs, sauteed vegetables, beaten eggs, salt, if needed, small amount of sage (1/2 teaspoon) and chopped pimento. Top with grated cheese.
Bake at 350\u00b0
in buttered casserole until slightly browned.