Eggplant Casserole

Directions

1. 1
   Peel, dice and measure eggplant.
2. 2
   Cook until tender in a small amount of boiling water.
3. 3
   Saute celery and onions until tender. Drain eggplant; add to celery and onions; saute slightly.
4. 4
   Remove from heat and add beaten egg and milk or cream.
5. 5
   Pour in a 1-quart baking dish.
6. 6
   Dot with butter or margarine, sprinkle with bread crumbs and cover with shredded cheese.
7. 7
   Bake at 350° for 33 minutes.