1 med. eggplant
1 med. onion, chopped
6 slices bacon
1 can tomato soup
3/4 c. grated cheddar cheese
Toasted bread crumbs

Peel and cut eggplant into cubes. Place in one cup boiling water. Cook for 5 minutes. Drain eggplant and place in casserole. Place bacon and onion in medium size skillet and saute until soft, but not brown. Drain off fat. Add tomato soup and cheese and stir until well blended and cheese is melted. Pour soup mixture over eggplant and top with bread crumbs. Bake at 350 degrees for 45 minutes or until well browned.