Egg Plant Casserole
This recipe came from my mother-in-law who got it from Morrison’s cafeteria who is no longer in business. We adapted it a little bit to make it even better. It is a family favorite!
- 1 qt. water
- 3 c. crushed club crackers
- 3 lb. eggplant
- 1 tsp. salt
- 1 lb. bacon
- 2 Tbsp. sugar
- 1 small onion
- 1 egg
- 1/2 stick butter
- 1/2 c. evaporated milk
Peel and dice eggplant and cook in boilingwater until soft, about 15 minutes.
While eggplant is cooking, chop bacon into small pieces and cook with onion or cook and crumble bacon and cook onions in butter while the bacon is cooking.
Drain most of the water off and mash the eggplant.
Add 2 cups of the crackers, salt, sugar, egg, milk, and 2/3 of the bacon.
Mix together well.
Pour into a 9×13 inch casserole dish.
Top with the cup of crackers and sprinkle with bacon.
Bake at 350 degrees for 30 minutes.
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