Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
2 c. white bread, cubed (no crust)
1 c. sharp cheese, grated
6 slices bacon
4 eggs
1 c. milk
1 Tbsp. butter
1/4 c. Parmesan cheese

Preparation

Peel and dice eggplant.
Parboil in boiling, salted water. Drain.
Mix with bread crumbs, cheese and bacon (which has been fried and fat poured off).
Beat eggs.
Add milk and combine with eggplant mixture.
Pour into 3-quart casserole.
Dot with butter and sprinkle with Parmesan cheese.
Bake in 325\u00b0 oven until set and brown.