1 medium eggplant
2 or 3 slices bacon
1 medium onion, chopped
1 grated potato
1 can creamy chicken mushroom
1/2 c. crackers
Peel eggplant and cut into cubes. Cook in a small
amount of boiling water 10 minutes. Drain. Fry bacon in large
skillet until crisp. Stir in onion and potato. Cook until
onion is tender. Add eggplant and soup. Stir well. Spoon
into lightly greased 1 1/2-quart casserole dish. Sprinkle with
crackers. Bake at 350 degrees for 30 minutes.
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