Scalloped Eggplant

• 2 medium eggplants, peeled and diced
• 2 medium onions, chopped
• 2/3 cup chopped green pepper
• 1/4 cup plus 2 tablespoons bacon drippings
• 1 pound ground beef
• 1 tablespoon salt
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• 4 cups soft breadcrumbs
• 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
• 2 (10 3/4-ounce) cans tomato puree

1. Cover eggplant with boiling water; let stand 5 minutes. Drain; set aside.
2. Saute onion and green pepper in bacon drippings in a large skillet. Add ground beef, and cook until browned; stir to crumble. Drain off all of pan drippings.
3. Add eggplant and remaining ingredients; spoon into a greased, shallow 2-quart baking dish. Bake, covered, at 350u0b0 for 30 minutes. Remove cover, and bake 10 minutes or until brown.

eggplants, onions, green pepper, bacon drippings, ground beef, salt, sugar, pepper, breadcrumbs, cheddar cheese, tomato puree

Taken from www.myrecipes.com/recipe/scalloped-eggplant (may not work)