Eggplant Espana

Directions

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