Eggplant Casserole

1 lb eggplant, peeled
2 tsp salt
2 cups dry bread crumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup bell pepper, chopped
4 Tbs unsalted butter
2 eggs, beaten
1 Tbs pimiento, diced
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp sage
1-1/2 cups sharp cheddar cheese, grated

Peel and cut eggplant into 1" cubes and soak in salted water (just to cover) overnight in the refrigerator. Drain well.

Preheat oven to 35o°F. Spray a large casserole dish with non-stick spray and set aside.

In a bowl, combine the evaporated milk and whole milk. Add the bread crumbs to soak until all milk is absorbed.

In large saucepan, simmer eggplant in fresh water over low heat until tender. Drain well and set aside.

In the same saucepan, melt butter over medium-high heat and sauté onions, celery and bell pepper until tender. Remove from the heat.

Add the cooked eggplant, soaked bread crumbs, pimiento, sage, kosher salt and pepper and stir to combine. Add beaten eggs and blend well.

Spoon mixture into prepared casserole dish and bake for 45 minutes or until set. Top with grated cheese and continue baking until the cheese melts.