1 med. eggplant
1/2 onion, chopped
1 sm. bell pepper, chopped
2 tbsp. bacon fat
1/2 c. bread crumbs
1 egg, well beaten
1/2 tsp. Worcestershire sauce
3/4 tsp. salt

Peel, slice and boil eggplant until tender. Drain well. Saute onion and pepper in bacon grease. Add the eggplant, bread crumbs, egg and seasonings. Place in small casserole. Bake at 375 degrees for 30 minutes. Serves 4.