1 lg. eggplant
2 slices bacon, cut fine
1/2 c. onion, sliced fine
1 1/2 c. tomatoes
1 1/2 c. fine bread crumbs
1/2 c. grated American cheese
1/2 tsp. salt
Dash of pepper

Pare eggplant, cut in small pieces and cook in water until tender, drain and mash. Lightly brown bacon, add onion and cook slowly a few minutes. Add tomatoes and seasonings and cook a few minutes longer. Combine eggplant-tomato mixture, 1 cup of crumbs and 1/4 cup cheese. Place in greased casserole and sprinkle with remaining crumbs and cheese. Bake at 350 degrees for 30 minutes. Serves 6.