Eggplant Casserole

• 1 large or 2 medium eggplant, peeled (2 1/2 lb.)
• 5 strips bacon (5 oz.)
• 1 large onion, diced
• 6 oz. saltines (about 40)
• 1 large egg
• 1/2 c. evaporated milk
• salt and pepper to taste
• 4 oz. (1 c.) grated Cheddar cheese

1. Cut eggplant into 2-inch cubes.
2. Place in a pot with enough salted water to cover and bring to a boil.
3. Reduce heat to simmer and cook until tender (about 20 minutes).
4. Drain well and set aside.
5. Chop the bacon into small pieces and saute in a medium skillet until about half done.
6. Add the onions and continue to cook until onions and bacon are lightly browned.
7. Remove from heat. Place the cooked eggplant in a bowl, then add the bacon and onions, being sure to scrape all drippings into the mixture.
8. Crush the saltines into small pieces and add to the eggplant mixture.
9. Stir thoroughly, adding egg, milk and seasoning to taste with salt and pepper.
10. If mixture appears too stiff, add more evaporated milk. Spoon mixture into a buttered 2-quart casserole dish.
11. Bake in 400u0b0 oven until bubbly (15 to 20 minutes).
12. Let sit a minute or two before serving.
13. Serves 8 to 10.

eggplant, bacon, onion, saltines, egg, milk, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771382 (may not work)