Eggplant Dressing

• 1 lb. eggplant, peeled
• 1/2 c. evaporated milk
• 1/4 c. whole milk
• 1/4 c. butter
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped green bell pepper
• 1/4 c. finely chopped celery
• 1/2 lb. dried bread crumbs
• 2 eggs, lightly beaten
• 1 Tbsp. pimiento
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground sage
• 1 1/2 c. (4-oz.) shredded Cheddar cheese

1. Cut peeled eggplant into 1-inch cubes.
2. Soak in salt water in refrigerator overnight (minimum of 6 hours).
3. Drain and place in saucepan.
4. Cover with water.
5. Simmer until tender; drain.
6. Soak bread crumbs in evaporated and whole milk; set aside.
7. Melt butter and saute onions, green pepper, and celery until tender.
8. Combine egg-plant, bread crumb mixture, and sauteed vegetables.
9. Add eggs, pimiento and seasonings.
10. Blend thoroughly.
11. Place in greased baking dish.
12. Bake in preheated 350u0b0 oven for 45 minutes.
13. Top with cheese.
14. Return to oven just until the cheese melts.

eggplant, milk, milk, butter, onion, green bell pepper, celery, bread crumbs, eggs, pimiento, salt, pepper, ground sage, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10288 (may not work)