Instructions: Cut eggplant in cubes, cook in salted water until tender but not mushy; drain well. Fry bacon until crisp. Set aside. Cook onion in bacon fat until transparent; add tomatoes, salt, bay leaves, cayenne & black pepper. Let simmer 15 minutes. Add this mixture to eggplant together with 1/3 cup bread crumbs & 1/2 cup grated cheese. Build up in a casserole layers of eggplant, grated cheese & crumbs ending with crumbs. Bake, uncovered, at 350 for 30 minutes.

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