Golden Eggplant Casserole

• 8 cups eggplants, peeled and cubed (about 2 lbs)
• 2 1/2 cups saltine crackers, crushed
• 1 1/2 cups half-and-half cream (I use fat-free)
• 1 1/2 cups sharp cheddar cheese, shredded (6 oz)
• 1/4 cup celery, chopped
• 1 (4 ounce) jar diced pimentos, drained
• 3 tablespoons unsalted butter, melted
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground

1. Cook the eggplant in boiling salted water to cover for 10 minutes or until tender. Drain well and set aside.
2. Combine the cracker crumbs and the remaining ingredients in a large bowl; stir well. Add the eggplant and stir gently to combine.
3. Pour the eggplant mixture into a lightly greased 13 x 9 x 2 inch baking dish.
4. Bake, uncovered, at 350 degrees for 45 minutes or until golden.

eggplants, saltine crackers, cream, cheddar cheese, celery, pimentos, unsalted butter, salt, black pepper

Taken from www.food.com/recipe/golden-eggplant-casserole-481078 (may not work)