Eggplant Cassarole

Ingredients:

2 large Eggplants, skinned, cut and quartered
1 Med. Onion, peeled, diced
4 stalks of Celery, cleaned, cut up
2 eggs, whipped
1 lb Bacon, cut into small bite size pieces
Bread crumbs to cover the top
1/4 stick of butter, cut into thin slices

Preheat oven to 350 degrees.

Directions:
Cut all vegetables as directed above and set aside.  Cut Bacon up and set aside. Place Eggplant pieces into a large pot and boil until completely soft, (Approx. 25 minutes). Meanwhile place Bacon into a large skillet to slowly cook, retain the juices in pan after bacon is crispy.  Remove Bacon. Add celery and onions to juices in pan, once tender add whipped egg and stir to capture the flavor of that bacon.  Once Eggplant is cooked, drain and place into a mixing bowl, and mash until all pieces have been broken down into mashed potato style consistency. Add celery, onion, and egg mixture, including all Bacon juices, and mix well. Place mixture into a casserole dish, cover with bread crumbs with five slices of butter  (1 in each corner and 1 in middle). Cook for 30 minutes or until top is completely golden brown.  Let stand for 10 minutes before serving (it will be hot). Enjoy.  This dish is great for major holiday meals, or just as a Sunday treat with dinner.

This dish can be made in advance and frozen for up to two weeks.