Eggplant Dressing

• 1 small eggplant, peeled and diced
• 1 c. cornbread
• 1 thin sliced white bread (remove crust)
• 1 small can evaporated milk
• 1/4 c. onion, finely chopped
• 1/4 c. green pepper, chopped
• 1/4 c. celery, chopped
• 3 Tbsp. melted butter
• 1 Tbsp. chopped pimento
• 2 eggs, slightly beaten
• 1/2 Tbsp. salt
• pinch of sage
• 2 oz. Cheddar cheese, grated

1. Soak eggplant overnight in saltwater. Steam until almost done, about 20 minutes. Drain. Soak white bread and cornbread in milk. Saute onion, green peppers and celery in butter about 15 minutes. Combine bread, eggplant, sauteed vegetables, pimento, eggs and seasonings and mix well. Pour in buttered baking dish and top with cheese. Bake at 375u0b0 for 20 minutes.

eggplant, cornbread, white bread, milk, onion, green pepper, celery, butter, pimento, eggs, salt, sage, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115676 (may not work)