Spanish Eggplant - cooking recipe

Ingredients

1 medium eggplant, peeled and cut into 1/2-inch slices
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. bacon drippings
1 (16 oz.) can whole tomatoes, cut into quarters
1 1/2 tsp. salt
2 Tbsp. sugar
1/2 c. dry breadcrumbs
1/2 c. grated Parmesan cheese

Preparation

Combine eggplant, onion, green pepper and bacon drippings; mix well and let stand 10 minutes.
Stir in tomatoes, salt and sugar. Place in a medium saucepan.
Cover and cook 5 to 10 minutes over low heat.
Spoon mixture into a greased, shallow 2-quart casserole dish.
Sprinkle with breadcrumbs and cheese.
Bake at 350\u00b0 for 20 minutes.
Yield: 6 to 8 servings.