1 med. eggplant
1 c. cracker crumbs
6 slices bacon, fried & crumbled
1 tbsp. butter
1/4 c. minced onion
1/2 tsp. celery salt
Black pepper
1 egg
2 c. milk
American or Velveeta cheese
Paprika

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 greased casserole. Top with remaining crumbs.

Arrange cheese in spokes on top. Combine egg and milk. Pour over casserole. Sprinkle with paprika. Bake at 350 degrees for 30 minutes until golden on top. Serves 4-6.