Eggplant Casserole(Great! Great!)

• 1 lb. eggplant, peeled and cubed
• 11/2 lb. bread crumbs (8 oz.)
• 1/2 c. Milnot
• 1/4 c. milk
• 1/2 stick oleo
• 1/4 c. onion, chopped
• 1/4 c. green pepper, chopped
• 1/4 c. celery, chopped
• 1/4 pimiento, chopped
• 2 eggs, lightly beaten
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. sage
• 1 1/2 c. Cheddar cheese, grated

1. Boil eggplant in water to cover until tender, about 30 minutes.
2. Combine and mix bread and both milks.
3. Melt oleo and saute onion, green pepper and celery until tender.
4. Add to bread mixture.
5. Add pimiento, drained eggplant, beaten eggs and all seasonings.
6. Add 1 cup of cheese; blend all together.
7. Reserve 1/2 cup of cheese.
8. Bake for 35 minutes at 350u0b0 in a greased casserole.
9. Top with cheese; bake 10 minutes longer.

eggplant, bread crumbs, milk, oleo, onion, green pepper, celery, pimiento, eggs, salt, pepper, sage, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584068 (may not work)