Eggplant Casserole

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 400u00b0 oven until bubbly (15 to 20 minutes).

12. 12

    Let sit a minute or two before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.