Ingredients

1 medium eggplant
1 C. cracker crumbs
6 slices bacon, fried and crumbled
1 Tbsp. butter or margarine
1/4 C. minced onion
1/2 tsp. celery salt
black pepper
1 egg
2 C. milk
American or Velveeta cheese
paprika

Cooking Instructions

Peel eggplant. Cube and cook in boiling salted water until tender. Drain. Add 1/2 cracker crumbs, bacon, butter, onion, celery salt and pepper. Place in a greased casserole. Top with remaining crumbs. Arrange cheese in spokes on top. Combine egg and milk. Pour over casserole. Sprinkle with paprika. Bake at 350º for 30 minutes until golden on top. Serves 4 to 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)