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ELEGANT EGGPLANT CASSEROLE 1 medium eggplant 2 slices bacon, diced 1 can cream of chicken or cream of mushroom soup, undiluted 1 medium onion, chopped 1 medium potato, grated 1/2 c. round buttery crackers, crumbled Peel eggplant and cut into 1-inch cubes. Cook in small amount of boiling water for 10 minutes or until tender. Drain well. Fry bacon in large skillet until crisp. Stir in onion and potato, cook until onion is tender. Add eggplant and soup, stirring well. Spoon into a lightly greased 1 1/2 quart baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes. Yields 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!