Eggplant Casserole

Directions

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