Ingredients

• 1 lb eggplant, peeled and cut into 1 inch cubes
• 1/2 cup canned evaporated milk
• 1/4 cup whole milk
• 1/4 cup butter, melted
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped celery
• 2 eggs, slightly beaten
• 1 tablespoon chopped pimiento
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried sage
• 1 1/2 cups cheddar cheese, grated
• 1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)