Ingredients:
- 1 medium eggplant
- 1 1/2 cups water
- 1/3 cup chopped onion
- 1/2 cup chopped celery
- 1 can cream of mushroom soup
- 1/3 to 1/2 cup milk
- 1/2 cup chopped bell pepper
- 1/2 cup shredded Cheddar cheese
- 1/2 cup fine bread crumbs
- 1 teaspoon salt
- 3 slices bacon, partially cooked
Preparation:
Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.Serves 4 to 6.
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