Creole Eggplant

Directions

1. 1
   Wash eggplants; cut in halves lengthwise.
2. 2
   Remove pulp, leaving 1/4-inch shell.
3. 3
   Chop pulp.
4. 4
   Combine bacon, onion, green pepper and mushrooms in large skillet.
5. 5
   Saute until bacon is crisp.
6. 6
   Add eggplant pulp, tomato, salt and pepper.
7. 7
   Bring to a boil, then simmer 10 minutes.
8. 8
   Place eggplant shells in 10 x 6 x 2-inch pan.
9. 9
   Place hot mixture into shells.
10. 10
    Add 1/2 inch water. Sprinkle cheese on top and bake at 350° for 30 minutes.