Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Eggplants |
| 4 slices | White bread |
| 1 small | Can; (6-8 oz.) evaporated milk |
| ¼ cup | Chopped onions |
| ¼ cup | Chopped celery |
| ¼ cup | Chopped bell pepper |
| 1 tablespoon | Pimiento |
| 1 teaspoon | (heaping) poultry seasoning or sage |
| 1 tablespoon | Butter |
| ½ cup | Grated cheese |
Peel, cube and boil eggplant until tender. Soak bread in milk. Saute onions, celery, bell pepper in butter. Mix eggplant, bread, sauteed vegetables and seasonings together and bake for 15 minutes at 375 degrees.
Sprinkle cheese on top.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 16, 1998