1 lb. eggplant, peeled
1/2 lb. dried bread crumbs
1/2 c. canned evaporated milk
1/4 c. whole milk
1/4 c. (1/2 stick) oleo, melted
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
2 eggs, beaten
1 Tbsp. chopped pimiento
2 tsp. salt
1/4 tsp. sage
4 oz. cheddar cheese, grated

Cut peeled eggplant into 1-inch cubes and soak overnight in salt water in refrigerator. Drain eggplant and place in pan. Cover with water and cook until tender. Soak bread crumbs in milk. Sauté onion, green pepper and celery in melted oleo about 15 minutes or until tender. Combine cooked eggplant, bread crumbs and vegetables. Add eggs, pimiento and seasoning. Blend thoroughly. Place in greased baking dish and bake at 350° for 45 minutes. Top with grated cheese and return to oven until cheese melts.