WYATT'S EGGPLANT CASSEROLE|
1 lb. eggplant
1/2 c. chopped celery
1/2 c. chopped onions
1/2 c. chopped bell pepper
2 c. milk
12 oz. bread
3/4 tsp. sage
1/2 tsp. salt
3/4 tsp. white pepper
Steam or boil eggplant, drain. Saute in vegetable oil
until tender. Soak bread in milk and egg mixture. Combine
vegetables and eggplant with bread and milk. Add sage, salt
and white pepper. Bake in greased casserole dish for 30 to 45
minutes until browned at 350 degrees and top with cheese.
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