1 medium eggplant
6 slices bacon
1 sm. chopped onion
1 (#2 1/2) can tomatoes, drained
1/4 lb. Velveeta cheese
1/2 tsp. salt

Peel and cube eggplant and boil in 2 quarts of boiling, salted water (about 5 minutes). Fry bacon until crisp. Remove bacon and saute onion, tomatoes, salt, and cubed Velveeta cheese about five minutes. Add to eggplant. Mix well. Crumble up bacon and add some on top and mix some in. Bake at 375 degrees about 30 minutes.