2 firm red tomatoes ( not to ripe )
6 slices of bacon
Sharp cheddar cheese
Salt and pepper to taste
little oil for frying
Cook bacon until crisp and set a side.
Slice eggplant about 1/2 inch thick and peal the purple skin off. Beat 6 eggs with salt and pepper. Dip eggplant in egg mixture, then flour, then egg, then bread crumbs. Fry them over medium heat in a little oil until brown and tender. Drain on a paper towel and repeat the same process with the tomato. Arrange the eggplant and fried tomato in individual casserole dishes. Stagger the eggplant , tomato etc.
Cheese sauce: In a sauce pan melt 3 tablespoons butter ; blend in 2 tablespoons of flour and add two cups milk cook and stir until thick and bubbly. Melt in 2 cups of shredded sharp cheddar cheese.
Pour cheese sauce over the tomato and eggplant and garnish with a slice of cheese and 2 strips of crisp cooked bacon.
Bake in a 350 degree oven for 30 minutes or until hot and bubbly. This is the best on a cold rainy day........... enjoy!