1 lg. eggplant or 2 sm. ones
1 c. olive oil
1 lb. slab bacon, sliced
3 tbsp. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced

Fry up the bacon in a large frying pan. Peel eggplant and cut into thin slices. Fry in the fat from the slab bacon, adding the olive oil if needed and drain well on paper. Place 1 layer fried eggplant in casserole, cover with sauce, sprinkle with Parmesan cheese. Cover with layer of Mozzarella cheese. Repeat procedure until all eggplant is used, ending with Mozzarella. Bake in hot oven (400 degrees) 15 minutes and serve hot over noodles.

SAUCE RECIPE:

3 tbsp. olive oil
1/2 stalk celery, finely chopped
1 sm. onion, chopped
1 tsp. parsley, minced
1 clove garlic
1 lg. can Italian tomatoes
1 med. can tomato puree
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil, minced
1/2 tsp. oregano
1 bay leaf

Place oil, celery, onion, parsley and garlic in a saucepan and brown lightly. Add tomatoes and tomato puree, salt and pepper and simmer gently for about 45 minutes. Add the basil, oregano, and bay leaf. Cook for 10 minutes longer.