Eggplant Casserole

• 1 lb. eggplant, peeled
• 1/2 c. celery, finely chopped
• 1/2 lb. cornbread, crumbled
• 2 1/2 c. canned evaporated milk
• 1/4 c. whole milk
• 1/4 c. butter, melted
• 1/4 c. bell pepper, finely chopped
• 2 eggs, beaten
• 1 Tbsp. pimento
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. sage
• 1/4 tsp. m.s.g.
• 1 1/2 c. grated Cheddar cheese

1. Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator 6 hours.
2. Drain eggplant.
3. Place in pan.
4. Cover with water and simmer until soft.
5. Soak cornbread in milk.
6. Saute onions, green pepper and celery in butter until all are tender. Combine cooked eggplant, bread crumbs and sauteed vegetables.
7. Add eggs, pimento and seasoning.
8. Thoroughly blend and place in greased baking dish.
9. Bake at 350u0b0 for 45 minutes, then top with grated cheese and return to oven until cheese melts.

eggplant, celery, cornbread, milk, milk, butter, bell pepper, eggs, pimento, salt, black pepper, sage, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208251 (may not work)