1 large or 2 medium eggplants(about2 1/2 pounds)
5 strips (5 ounces) bacon
1 large onion,diced
6 ounces saltines(about 40 individual crackers)
1 large egg
1/2 cup evaporaated milk
salt and pepper to taste
4 ounces (1 cup) grated cheddar cheese

Cut eggplant into 2 inch cubes. Place in a pot with enough salted water to cover and bring to a boil. Reduce heat to simmer and cook until tender. Drain well and set aside.

Chop the bacon into small pieces and saute until half done. Add onions and cook all until lightly browned. Remove from heat.
Place eggplant,bacon and onion,and all drippings in bowl. Crush crackers into small pieces and add to mixture. Stir in egg, milk and seasoning. If mixture appears stiff, add a little more milk.

Por into covered 2 qt. casserole. Sprinkle with chees. Bake at 400* until bubbly (15-20 minutes). Let sit minute or two before serving. Serves 8-10

Recipe from Cook's Corner, March 11 1993, Miami Herald.