1 eggplant, about 1 1/4 lb.
6 slices bacon
1/2 lb. mushrooms, sliced
1 clove garlic, minced
2 tbsp. brown sugar
Salt and freshly ground pepper to taste
1 1/2 to 2 c. shredded Mozzarella cheese
1/3 c. salad oil
1 lg. onion, chopped
1 green pepper, chopped
1 lb. fresh or canned tomatoes, cut in chunks

Wash (and peel if desired) eggplant. Cut into 1/2 inch slices and brush all sides with oil. Arrange in single layer of baking sheet; bake uncovered at 450 degrees for about 20 minutes (until soft). Cook bacon in large frying pan until crisp; drain and crumble. Discard all but 2 tablespoons drippings. Add onion, green pepper, mushrooms and garlic. Saute until limp. Stir in tomatoes and their liquid, sugar, salt, and pepper. Cook over medium high heat, uncovered, until most of the liquid has evaporated. Layer eggplant, bacon and sauce in shallow 2 quart casserole. Top with cheese and bake, uncovered, at 350 degrees until bubbly, about 15 minutes.