Eggplant Casserole :
1 large or 2 medium eggplants (about 2- 1/2 to 3 pounds)
6 strips thin-sliced bacon
1 large yellow onion, diced
2 stacks of Ritz crackers or 4 mini packs
1 large egg
1/2 cup evaporated milk (or half-and-half)
1. Dissolve 1-1/2 Tbs. salt in 2 quarts water. Bring this to a boil in a large saucepan.
2. Dice the eggplants about two inches long. Reduce heat to simmer and cook until tender. Drain well and set aside.
3. Chop the bacon and onions into small pieces and sauté until half done. Remove from heat.
4. Crush the Ritz crackers into big crumbs. (A food processor gets this done perfectly.) Add the Ritz crackers, eggplant, bacon, onions, egg, and milk, stir until all the ingredients are well mixed.
5. Load the mixture into a two-quart casserole dish. Sprinkle crushed saltine crackers and grated Romano or Cheddar Cheese on top Bake the casserole at 400 degrees for 20-25 minutes.
* Recipe can be used for a squash casserole
