4 slices bacon, diced
1/2 med. eggplant, cut into wedges or 1/2 inch cubes
1 med. onion, cut into wedges
1 med. zucchini, sliced
3/4 c. regular wheat germ
2 c. Monterey Jack cheese, grated (8 oz.)
2 med. tomatoes, sliced
1 can (8 oz.) tomato sauce
1/4 c. water
1/2 to 1 tsp. crushed oregano
1/2 tsp. marjoram leaves, crushed
1/4 tsp. crushed rosemary leaves
1/4 tsp. salt

Fry bacon in large skillet until almost crisp. Add eggplant, onion, zucchini. Saute until eggplant is tender about 10 minutes. Place half the vegetables in 4 individual casseroles (one and one half cup size). Spoon wheat germ over vegetables. Sprinkle with half of the cheese, top with tomatoes and remaining vegetables. Combine tomato sauce, water and seasonings. Pour over vegetables. Sprinkle remaining cheese. Bake uncovered at 375 degrees for 20 minutes. Serves 4.