Eggplant

Peel a one pound eggplant. Soak it in salted water in the refrigerator for several hours or overnight. Soak a half-pound of day old bread crumbs in one small can of evaporated milk plus 1/4 cup of whole milk. Saute 1/4 cup each of finely chopped green peppers, onion and celery in 1/2 stick of butter until tender. Boil the soaked eggplant until nearly tender; drain well. Mix the bread crumbs, eggplant and sauteed vegetables. Add 2 slightly beaten eggs, salt to taste. A dash of pepper, a dash of sage, a dash of monosodium glutamate, and 1 teaspoon of chopped pimento. Blend well. Place in a greased casserole, top with 2 ounces of grated cheese and bake in oven at 350 until golden brown. The secret is in soaking the eggplant in the salted water beforehand.