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BAKED EGGPLANT by Shirley Bright

List of Ingredients




2(1 lb. total)peeled eggplants,1-inch cubed
1/2lb. dried bread crumbs
1/2 cup of evaporated milk
1/4 cup whole milk
1/2 stick butter,melted
1/4 cup finely chopped onions
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 large eggs,slightly beaten
1 Tablespoon chopped pimento
2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sage
1/3 teaspoon MSG
1 1/2 cup grated cheddar cheese

Recipe



Cut peeled eggplants into 1-inch cubes and soak in salt water in refrigerator overnight or a minimum of 6 hours. Drain eggplan;place in saucepan. Cover with water and simmer until tender. Soak bread crumbs in milk. Saute onions,green pepper and celery in melted butter for about 15 minutes or until tender. Combine cooked eggplant,bread crumbs and sauteed vegetables.
Add eggs,pimento,salt,sage,pepper,and MSG;blend thoroughly. Place in a greased baking dish and bake at 350°degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.
Serves 8.