Wyatt's Cafeteria Eggplant Dressing
rec.food.recipes/SSMNITA/2003

2 large eggplants
1 med. onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1 cup grated cheese (I use more)
2 cups cornbread, crumbled
3 eggs, beaten
1 small jar diced pimento
1/4 cup butter, melted
1 tsp sage

Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain well and mash.

Preheat oven to 350 degrees F.

Saute onion, bell pepper and celery in butter and combine with eggplant. Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread.

Put in a greased 1 1/2 quart casserole and top with remaining cheese. Bake 30 minutes at 350.