2 lg. or 3 sm. eggplants
3 slices bacon, chopped
1/2 c. thinly sliced onions
1 1/3 c. canned or cooked, chopped tomatoes
Pepper
1 1/2 c. fine bread crumbs
1/2 tsp. salt
2/3 c. grated cheese (white or yellow)

Peel eggplant; cut in small pieces. Cook in salted water until soft; drain and mash. Place bacon in skillet; while browning, add onion and cook gently for 15 minutes. Add tomatoes and seasoning; cook 15 minutes. Combine eggplant and tomatoes, 1 cup bread crumbs and 1/3 cup cheese. Pour into a greased casserole. Top with the rest of the bread crumbs and cheese. Bake 30 minutes at 350 degrees.