1 eggplant
1 c. cracker crumbs
2 c. grated cheese
1 tbsp. Worcestershire sauce
1 green pepper, chopped
1 egg
1 c. milk
4 strips bacon
Salt and pepper

Peel and cube eggplant. Cook in boiling salted water until fork tender. Drain and mash. Add all ingredients except one cup cheese and bacon to mashed eggplant. Mix well and pour into oiled casserole dish. Sprinkle remaining cheese (1 cup) on top. Add bacon. Bake at 350 degrees for one hour or until bacon is crisp.