1 medium eggplant
1 medium onion
1 c. grated cheese
4 eggs
4 slices bacon
1 (16 oz.) can tomatoes
1 c. buttered cornbread crumbs

Peel and chunk eggplant and cook in salted water until tender; drain. Cook bacon until crisp; crumble. Sauté onions in some of the bacon drippings. Drain the tomatoes and add to the eggplant. Add grated cheese, beaten eggs, bacon and onion. Stir cornbread crumbs in last.

Bake in greased baking dish at 300°F for 30 minutes.