Eggplant Dressing

Directions

1. 1
   Cut peeled eggplant into 1-inch cubes.
2. 2
   Soak in salt water in refrigerator overnight (minimum of 6 hours).
3. 3
   Drain and place in saucepan.
4. 4
   Cover with water.
5. 5
   Simmer until tender; drain.
6. 6
   Soak bread crumbs in evaporated and whole milk; set aside.
7. 7
   Melt butter and saute onions, green pepper, and celery until tender.
8. 8
   Combine egg-plant, bread crumb mixture, and sauteed vegetables.
9. 9
   Add eggs, pimiento and seasonings.
10. 10
    Blend thoroughly.
11. 11
    Place in greased baking dish.
12. 12
    Bake in preheated 350° oven for 45 minutes.
13. 13
    Top with cheese.
14. 14
    Return to oven just until the cheese melts.