2 eggplants, peeled, diced, soaked in salt water for 30 minutes and drained
1/2 c. chicken broth
2 slices whole wheat bread, processed into soft crumbs
2 eggs, beaten
1/2 c. grated American cheese
2 slices bacon
1 sm. onion, chopped
Salt, pepper and liquid red pepper sauce to taste
1/2 c. grated Parmesan cheese

Cook soaked eggplant in salted water until tender. Drain well. Add chicken broth, bread crumbs, eggs and American cheese. Fry bacon until crisp; then crumble. Reserve drippings. Saute onion in bacon grease. Add onion and bacon to eggplant mixture. Season to taste. Pour in greased casserole and top with Parmesan cheese. Bake at 350 degrees for 45 minutes. This can be frozen.