Recipe: Morrison's Eggplant Casserole

MORRISON'S EGGPLANT CASSEROLE

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
1 cup grated cheddar cheese (4 ounces)

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. Pour into covered 2 quart casserole. Sprinkle with cheese

Bake at 400 degrees F until bubbly (15-20 minutes). Let sit minute or two before serving.

Makes 8-10 servings
Recipe from Cook's Corner, Miami Herald, March 11 1993