Eggplant Tomato Casserole


Source: Molly Hood, Friends of the UAPL (2007)
Prep time: 20 minutesCooking time: 40 minutesTotal time: 1 hour

Ingredients

1
large eggplant
6 sli
bacon, cut into small pieces
1
large onion, chopped
2
16 oz. cans tomatoes, chopped and undrained
3 sli
bread, cubed
1 c
Cheddar cheese, shredded

Instructions

Preheat oven to 350°. Peel and cube eggplant and cook for 5 minutes in boiling salted water. Drain. Brown bacon; drain. Mix all ingredients and put into greased 2-quart baking dish. Top with cheese. Bake at 350 for 30 minutes or until cheese is melted.