1 large eggplant, peeled
6 slices bacon
3 eggs
1 cup milk
2 cups whole wheat bread, crusts removed and cubed
1 cup cheddar cheese, shredded
1 T. butter
½ cup Parmesan cheese, grated
Cut the eggplant into 1-inch cubes and boil in a large pot of water for 2 minutes. Drain the eggplant well, patting the cubes dry with paper towels.
In a frying pan, fry the bacon slices until just barely crisp. Remove from the heat and cut or tear the bacon into 1-inch pieces.
In a large mixing bowl, beat together the eggs and milk and then add the eggplant, bacon, bread cubes, and cheddar cheese and gently mix.
Pour the eggplant mixture into a buttered, ovenproof casserole dish and dot with the butter. Sprinkle the Parmesan cheese evenly over the top and bake at 325° for 30 to 40 minutes or until set and golden on top.
Yield varies depending on the size of the eggplant, but usually about 6 servings.