Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant, pared and cubed |
| 3 tablespoons | Bacon grease |
| ½ cup | Diced onion |
| 8 ounces | Tomatoes, chopped |
| 1 tablespoon | Parsley, cut fine |
| 1 teaspoon | Sugar |
| ½ teaspoon | Chili powder |
| 2 teaspoons | Salt |
| ⅛ teaspoon | Pepper |
| 1 cup | Buttered coarse bread crumbs |
| ½ cup | Grated cheese |
Heat oven to 350 degrees. Grease a 2 quart baking dish. Saute eggplant in grease for 5 minutes. Pour into dish. Saute onions 2 minutes, stir in all ingredients except crumbs and cheese. Bring to a boil and pour over eggplant. Sprinkle with crumbs and cheese. Bake for 45 minutes. Randy Rigg Submitted By RANDY RIGG On 06-05-95