Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant, peeled and sliced
3 medium tomatoes, peeled and sliced
1 large bell pepper, diced
1 large onion, sliced and separated into rings
bacon strips
1 1/2 c. bread crumbs

Preparation

Cook eggplant in salt water.
Drain.
Layer in buttered 2 1/2-quart casserole the eggplant, tomato slices, onion, pepper and bread crumbs.
Salt and pepper each layer.
Repeat, ending with bread crumbs.
Place bacon strips on top.
Bake at 350\u00b0 for 1 hour.
Serves 4 to 6.