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WYATT'S EGGPLANT CASSEROLE 3 eggs 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!