Eggplant Casserole

The Record’s “Recipe of the Week”:
Eggplant Casserole by Mrs. Clyde Daniels

• 2 lbs. eggplant
• 1 qt. bread crumbs
• 1/2 cup evaporated milk
• 6 oz. onion, chopped
• 2.5 oz. pimento, chopped
• 3 oz. butter
• 1 tsp. salt
• 1 tsp. pepper
• 3 eggs, beaten
• 1/2 tsp. sage
• 2 oz. grated cheese

1) Peel and cube the eggplant. Let soak in salted water overnight. Drain. Steam for 30 minutes.

2) Soak bread crumbs in milk then mix in the eggplant. Add the remaining ingredients except the grated cheese. MIX WELL.

3) Pour into a casserole and top with the grated cheese. Bake at 350° for one hour or until golden brown.

(The secret in making a good eggplant casserole is in soaking the eggplant in salted water overnight.)