Baked Eggplant

• 1 whole eggplant, peeled (about 1 lb.)
• 1/2 lb. (1 c.) dried bread crumbs
• 1 small can evaporated milk (5.33 oz.)
• 1/4 c. whole milk
• 1/4 c. finely chopped onions
• 1/4 c. finely chopped bell pepper
• 1/4 c. finely chopped celery
• 1/2 stick oleo
• salt to taste
• 2 eggs, slightly beaten
• dash of pepper
• dash of sage
• 1 Tbsp. chopped pimiento
• 2 oz. grated Cheddar cheese
• dash of Accent

1. Peel and soak eggplant in salt water for 6 to 12 hours, overnight
2. if
3. possible.
4. Soak
5. bread
6. crumbs
7. in milk.
8. Saute onions,
9. celery and bell pepper in oleo for 15 minutes.
10. Place eggplant
11. in
12. a
13. large pan to boil covered with water and cook until almost done.tix bread crumbs, sauteed ingredients, and eggplant
14. together.
15. Add eggs, pimiento and seasonings.
16. Blend well.
17. Place
18. in
19. a
20. baking
21. dish
22. and top with grated Cheddar cheese.
23. Bake
24. in
25. a
26. 350u0b0tven until golden brown.
27. Serve at once
28. or
29. keep
30. int
31. warm oven until ready to serve, not too long.
32. Yields 6 to 8 servings.

eggplant, bread crumbs, milk, milk, onions, bell pepper, celery, oleo, salt, eggs, pepper, sage, pimiento, cheddar cheese, accent

Taken from www.cookbooks.com/Recipe-Details.aspx?id=261550 (may not work)