Pare eggplant and cut in 1/2 inch slices. Sprinkle with salt and dry out water and then dry. Butter a shallow casserole and place the slices of eggplant on bottom, one deep. Butter and pepper stack, one slice tomato, slice of onion, and one of green pepper. Sprinkle each stack with bread crumbs. Top each with 1 inch of bacon. Add a small amount of tomato juice of bottom of casserole. Cover and bake at 350 degrees for 30 minutes.