1 lg. eggplant, peeled & cubed
5 to 6 strips of bacon
1/4 c. onion, chopped
1/2 c. bread crumbs
1/3 c. cheese, grated (any kind for melting)
1 (16 oz.) can stewed tomatoes, chopped

Peel and cook eggplant in salt water. Drain well and put into greased casserole dish. Cook bacon and saute onion in small amount of bacon fat. Drain and add to eggplant along with bread crumbs, cheese and tomatoes including juice. Bake in 350 degree oven for approximately 30 minutes.