|Water||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Bell pepper||1⁄3 Cup (5.33 tbs), chopped|
|Grated sharp cheese||1⁄2 Cup (8 tbs)|
|Toasted bread crumbs||1⁄2 Cup (8 tbs) (Plain / Progresso)|
|Bacon slices||3 , partially cooked|
Peel and cube eggplant.
Place in cold water for 10 minutes.
Drain and cook with fresh water, onions, celery until tender.
Drain and mash.
Beat soup and milk into eggplant.
Add pepper, cheese, bread crumbs and salt.
Pour into greased casserole.
Top with partially cooked bacon and bake uncovered at 350 degrees for 35 minutes.
Serves 4 to 6.