Wyatt'S Cafeteria Baked Eggplant

• 1 lb. eggplant, peeled
• 1/2 lb. dried bread crumbs
• 1/2 c. evaporated milk
• 1/4 c. whole milk
• 1/4 c. (1/2 stick) butter, melted
• 1/4 c. finely chopped onion
• 1/4 c. finely chopped green pepper
• 1/4 c. finely chopped celery
• 2 eggs, beaten
• 1 Tbsp. chopped pimiento
• 2 Tbsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. sage
• 1/8 monosodium glutamate
• 1 1/2 c. grated Cheddar

1. Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight.
2. Drain and place in a saucepan.
3. Cover with water and simmer until tender.
4. Soak bread crumbs in milk.
5. Saute onions, green peppers and celery in melted butter for about 15 minutes.
6. Combine vegetables and bread crumbs.
7. Add eggs, pimiento and seasonings.
8. Blend well.
9. Place in greased baking dish.
10. Bake at 350u0b0 for 45 minutes.
11. Top with grated cheese and return to oven until cheese melts.

eggplant, bread crumbs, milk, milk, butter, onion, green pepper, celery, eggs, pimiento, salt, pepper, sage, glutamate, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322859 (may not work)