- 1 medium-size eggplant
- 1 cup [250 mL] cracker crumbs
- 6 slices fried bacon, crumbled
- 1 tablespoon [15 g] butter or margarine
- 1/4 cup [60 mL] minced onion
- 1/2 teaspoon [2.5 mL] celery salt
- Black pepper, to taste
- Cheddar or Velveeta cheese strips, to taste
- 1 egg
- 2 cups [500 mL] milk
- Paprika, to taste
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- Peel, cube then boil eggplant cubes into salted boiling water until soft; drain.
- Preheat oven to 350°F [180°C].
- Into a bowl, mix together half [1/2 cup - 125 mL] of cracker crumbs, bacon crumbs, butter or margarine, minced onion, celery salt and black pepper.
- Mix in boiled drained eggplant cubes.
- Transfer mixture into a greased baking dish; sprinkle all over with remaining cracker crumbs.
- Then top with cheese strips.
- Beat together egg and milk; pour into baking dish.
- Sprinkle all over with paprika.
- Bake into preheated oven for 30 minutes, until golden.
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