Baked Eggplant

• 1 large eggplant
• 1 1/2 c water
• 1/2 onion, diced
• 3 strips celery, diced
• 1 pkg Stove Top corn bread dressing
• 1 small jar pimentos
• 2 c grated sharp Cheddar

1. Prepare the eggplant before starting your meal in the following manner:
2. Peel the eggplant and cut it into 2 to 3 inch cubes. Cover it with salty water and let it soak for about 30 minutes. Drain the eggplant thoroughly and put the eggplant, onion, celery, and the packet of seasonings from the Stove Top stuffing in a large pot with 1 1/2 cups of water.
3. Boil it slowly for about 30 minutes. Remove from heat and add corn bread stuffing and pimentos (if mixture is too dry, add water and if it is too wet, add old bread). Dump mixture into a greased baking dish.
4. Cover with cheese and bake in a 375u0b0 oven for about 15 minutes.

eggplant, water, onion, celery, bread dressing, pimentos, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71122 (may not work)