Fantastic Baked Eggplant Casserole

This eggplant casserole has no tomatos, tomato sauce,
meat or seafood in it. It is topped with cheddar cheese.
Even people that don't particularly like
eggplant really love this casserole.

Ingredients:
1 lb eggplants, peeled
1/2 lb dried breadcrumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup finely chopped onions
1/4 cup finely chopped green peppers (I prefer red pepper)
1/4 cup finely chopped celery
1 medium egg, slightly beaten
1 tablespoon finely chopped pimiento
2 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 teaspoon sage (to taste)
1 1/2 cups grated cheddar cheese

Directions:
Cut peeled eggplant into 1-inch cubes
and soak in salt water in refrigerator overnight.
Drain eggplant and place in saucepan.
Cover with water and simmer until tender.
Drain well and set aside.
In a small bowl, soak bread crumbs in milk.
Saute onion, green or red pepper and
celery in melted butter until tender.
Add bread crumbs in milk and mix well.
Add slightly beaten eggs, pimiento
and seasonings and blend well.
Place mixture in greased baking dish
and bake at 350 degrees F. for 45 minutes.
Top with grated cheese
and return to oven until cheese melts.