Eggplant Espana - cooking recipe

Ingredients

1 medium eggplant
6 bacon strips
1 c. sharp cheese, grated
1 (14 1/2 oz.) can Hunt's stewed tomatoes
1 small green pepper, chopped
1 medium onion or 4 or 5 green onions, chopped
1/4 pkg. Pepperidge Farm cornbread dressing
1 small pkg. Fritos

Preparation

Peel eggplant; cut in slices and soak in salt water for 30 minutes.
Drain.
Boil eggplant until tender; drain well.
Fry bacon until crisp; crumble.
Drain skillet, except for about 1 tablespoon of fat.
Saute onion and pepper in bacon fat.
Add the stewed tomatoes; simmer.
Add eggplant, then cornbread dressing and crumbled bacon.
Heat this mixture slightly.
Add 1/2 of the cheese.
Pour into a greased baking dish; sprinkle the top with the remaining cheese.
Decorate with the Fritos.
Bake for 30 to 40 minutes in a 350\u00b0 oven.
This freezes well, or may be kept in the refrigerator for hours without the Fritos.
If frozen, thaw slightly before baking.
Serves 6.