Eggplant Espana

• 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

1. Peel eggplant; cut in slices and soak in salt water for 30 minutes.
2. Drain.
3. Boil eggplant until tender; drain well.
4. Fry bacon until crisp; crumble.
5. Drain skillet, except for about 1 tablespoon of fat.
6. Saute onion and pepper in bacon fat.
7. Add the stewed tomatoes; simmer.
8. Add eggplant, then cornbread dressing and crumbled bacon.
9. Heat this mixture slightly.
10. Add 1/2 of the cheese.
11. Pour into a greased baking dish; sprinkle the top with the remaining cheese.
12. Decorate with the Fritos.
13. Bake for 30 to 40 minutes in a 350u0b0 oven.
14. This freezes well, or may be kept in the refrigerator for hours without the Fritos.
15. If frozen, thaw slightly before baking.
16. Serves 6.

eggplant, bacon strips, sharp cheese, tomatoes, green pepper, onion, cornbread dressing, fritos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455630 (may not work)