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| 1 | eggplant |
| 2 Scheibe | Bacon diced |
| 1/2 Tasse | onion thinly sliced |
| 2 Tasse | tomatoes canned |
| 1 Teelöffel | salt |
| 2 | bay leaves |
| 1 Prise | cayenne pepper |
| 1 Prise | black pepper |
| 1/2 Tasse | Fine bread crumbs |
| 1 Tasse | cheese grated |
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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 1/3 cup bread crumbs & 1/2 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,
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