1 lg. eggplant
2 eggs, slightly beaten
1 c. bread crumbs
8 tbsp. shortening
8 pieces sliced tomato (usually 2 tomatoes, 1/4 to 1/2 inch slices)
16 pieces sliced Colby cheese
8 slices bacon, cut in half to make 16

Peel eggplant and slice eight pieces 1/2 to 3/4 inch thick. Dip pieces into egg, then in bread crumbs. Fry on both sides until brown. Place browned pieces on cookie sheet, then layer with tomato, two pieces of cheese and criss cross bacon. Place under broiler until bacon is crisp. Makes 8 servings.