1 medium sized eggplant
1 lb. bacon
1 egg, beaten
cracker crumbs or all-purpose flour
4 large tomatoes
2 large green peppers
1 large onion
garlic powder, to taste
Velveeta cheese

Peel and slice eggplant. Sprinkle slices with salt and let stand 1 hour. Cut up bacon finely. Fry until crisp. Remove from grease. Drain eggplant. Dip each slice in beaten egg and then crumbs or flour. Cook quickly in bacon grease until toasty. Peel and chop vegetables; mix together. Sprinkle with garlic powder to taste.

Layer eggplant in 9x13-inch glass casserole dish, mixed vegetables, 2 tablespoons cracker crumbs, slices of Velveeta, repeat. Bake uncovered at 325°F for 45 minutes.

Submitted by: Susan Kelley