Eggplant Casserole - cooking recipe

Ingredients

1 large or 2 small eggplants
black pepper to taste
garlic salt to taste
2 eggs, beaten
2 c. cornbread crumbs (I use 1 whole Jiffy)
1/2 c. chopped onion
1/2 c. celery (may be omitted)
1/2 c. bell pepper, chopped fine
3/4 tsp. chili powder
1/2 tsp. oregano (may be omitted)
6 Tbsp. melted margarine
1 c. grated cheese
1/2 c. sweet milk

Preparation

Slice and boil peeled eggplant in salted water until tender. Drain the water off.
Mash and add remaining ingredients except 1/2 cup cheese and milk.
Add 1/2 cup cheese on top of casserole. Bake 30 minutes at 350\u00b0.
When nearly done, add sweet milk.
Pour over top.