Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Eggplant |
| 2 slices | Bacon; diced |
| ½ cup | Thinly sliced onion |
| 2 cups | Canned tomatoes |
| 1 teaspoon | Salt |
| 2 \N | Bay leaves |
| 1 dash | Cayenne pepper |
| 1 dash | Black pepper |
| ½ cup | Fine bread crumbs |
| 1 cup | Grated cheese |
Cut eggplant in cubes, cook in salted water until tender but not mushy; drain well. Fry bacon until crisp. Set aside. Cook onion in bacon fat until transparent; add tomatoes, salt, bay leaves, cayenne & black pepper. Let simmer 15 minutes. Add this mixture to eggplant together with ⅓ cup bread crumbs & ½ cup grated cheese. Build up in a casserole layers of eggplant, grated cheese & crumbs ending with crumbs. Bake, uncovered, at 350 for 30 minutes.
MRS A.C. (VIVIAN) HAMILTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .