Alice Richards' Scalloped Eggplant

1 (1 lb.) eggplant, peeled & cut into 1/2" cubes)
1 small onion, grated
3 slices bacon, crumbled
1/2 c. evaporated milk (for low cholesterol use 1/2 c. skim milk)
1/2 c. chopped green or red pepper
4 oz. (1 c.) shredded Cheddar (or Fromage or similar cheese)
3 T. butter or margarine (or 1-2 tsp.)
1 egg beaten (or 1/2 c. Egg Beaters)
3/4 tsp. salt; 1/2 tsp. pepper
1/4 c. cracker crumbs
Paprika

Cook eggplant and onion in boiling wter to cover for 5 min. or until tender.  Drain.  Add all ingredients except crumbs and paprika.  Stir well.  Pour into greased 1-1/2 qt. baking dish.  Top with cracker crumbs & sprinkle with paprika.

Bake, uncovered, 350 d. - 30-30" or until lightly browned.