1 med. eggplant
1 c. cracker crumbs
6 slices bacon (fried crisp & diced
1 tbsp. butter
1/4 c. minced onion
1/2 tsp. celery salt
Salt & pepper to taste
1 egg, beaten
2 c. milk
2 slices cheese

Peel eggplant, cube and cook in boiling water (salted) until tender. Drain and add 1/2 cracker crumbs, bacon, butter, onion, celery salt, milk and egg. Also salt and pepper if desired. Pour into casserole, sprinkle rest of cracker crumbs on top. Arrange cheese to form wagon wheel design. Sprinkle with paprika if desired. Bake at 350 degrees for 30 minutes.