1 medium eggplant, peeled and cubed
3 slices bacon
1 small onion chopped
16 ounce can chopped tomatoes
3/4 cup mozzarella cheese, shredded
2 slices white bread, cubed
pepper to taste
Cut bacon into 1/2 inch pieces. Fry slowly and add onion. Saute until onion is soft. Add can of tomatoes and pepper, simmer. Boil eggplant in water until tender, drain and mash a little, then add to tomato mixture. Add 3/4 of the bread and cheese to the tomato eggplant mixture. Pour into 1 1/2 quart casserole dish. Top with remaining bread and cheese. Bake at 350F for 30 minutes.
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