Eggplant Casserole with Bacon

Ingredients:

3 pounds eggplants
8 strips bacon
1 large onion,diced
6 ounces bread crump
1 large egg
1/2 cup evaporated milk
salt and pepper to taste
4 ounces (1 cup) grated cheese

Method:

1. Cut eggplant into 2 inch cubes.

2. Place eggplant cubes in a pot with enough salted water to cover and bring to a boil.

3. Reduce heat to simmer and cook until tender. Drain well and set aside.

4. Chop the bacon into small pieces, dice the onion.

I think I should chop bacon into smaller pieces next time.

5. Saute bacon until half done.

6. Add onions and cook with bacon until lightly browned. Add black pepper to taste. Stir well.

7. Place eggplant,bacon and onion,and all drippings in bowl.

8. Add bread crump to mixture. Stir in egg, milk and salt.

If mixture appears stiff, add a little more milk.

9. Preheat oven to 400 degree.

10. Pour into casserole pan, sprinkle with cheese.

11. Bake 15-20 minutes or until cheese done.

12. Let it cool several minutes before serving.