Ingredients:
2 large
eggplants
1 med. onion, chopped
1/2 cup bell pepper, chopped
1/2
cup celery, chopped
1 cup grated cheese (I use more)
2 cups
cornbread, crumbled
3 eggs, beaten
1 small jar diced pimento
1/4
cup butter, melted
1 teaspoon sage
Directions:
Peel eggplant, cut
into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain
well and mash.
Preheat Oven to 350 Degrees F.
Saute onion,
bell pepper and celery in butter and combine with eggplant. Add half of
the cheese, the eggs, salt, pepper, sage, pimento and cornbread. Put in a
greased 1-1/2 qt. casserole and top with remaining cheese. Bake 30 min. at
350F
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