Ingredients

1 eggplant
4 eggs
2 C. milk
1 1/2 tsp. salt
1 tsp. sugar
dash of pepper
1/3 C. diced pimientos
1/3 C. chopped onion
1/3 C. chopped green pepper
2 C. bread crumbs
1/2 C. butter, melted
2 tsp. baking powder
paprika

Cooking Instructions

Peel and cook eggplant until tender. Drain and cool. This makes 1 qt. cooked eggplant. Beat eggs. Add milk, salt, sugar and pepper. Combine eggplant with pimientos, onion, and green pepper. Add the egg mixture and fold in the bread crumbs. Add butter and baking powder. Mix well. Pour into a greased baking dish. Top with melted butter and sprinkle with paprika. Bake at 350º for 20 to 30 minutes.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)