1 lg. eggplant, peeled & sliced into 1 inch rounds
3 med. peeled & sliced tomatoes
1 lg. bell pepper, diced
1 lg. onion, sliced, separated into rings
Salt & pepper to taste
1 1/2 c. bread crumbs
Bacon strips

Cook eggplant in salted water until tender. Drain and mash (may keep slices whole if desired) in a 2 1/2 quart casserole. Layer the eggplant, tomato slices, bell pepper, onion rings, salt, pepper and bread crumbs. Repeat layer, ending with bread crumbs. Place strips of bacon on top. Bake at 350 degrees for 1 hour. This goes beautifully with any meat. 6 to 8 servings.