Baked Eggplant - cooking recipe

Ingredients

2 large eggplants
4 slices bacon
1 large onion, sliced
1 can stewed tomatoes
2 slices toasted bread
salt and pepper to taste

Preparation

Peel and slice 2 large eggplants.
Parboil in salted water. Drain and mash.
Cut 4 strips of bacon into small pieces.
Saute with onion.
Add stewed tomatoes to bacon and onion.
Crumble bread; mix all ingredients together.
Add seasoning to taste. Pour into slightly greased casserole and bake 30 minutes in preheated 325\u00b0 oven.
Serve hot.