Rome Family Cookbook
By Mary Rome Funk

Instructions

Soak cubed eggplant in lightly salted water overnight in refrigerator. Drain and place in pan of fresh water. Simmer until tender, about 10 minutes.
Pre-heat oven to 350 degrees.
Soak bread cubes in combined milk and evaporated milk.
Sauté onions, peppers and celery in butter, about 5 minutes until tender.
Combine cooked eggplant, bread crumbs and sautéed veggies. Add beaten eggs, pimento, salt, pepper, garlic, & sage. Blend thoroughly.
Place mixture in 8 inch greased square pan.
Bake at 350 degrees for about 45 minutes.
Top with grated cheese and return to oven until cheese melts.
Makes 8-10 servings.
Cut in half for smaller dish.