Mexican Eggplant
1 medium size eggplant, pared and cut into small cubes
3 tablespoons bacon drippings or vegetable oil
1/2 cup onion chopped
2 teaspoon chili powder
1 can (1 lb.) tomatoes
1 tablespoon chopped parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1 cup buttered coarse bread crumbs
1/2 cup shredded Monterey Jack cheese
Sauté eggplant lightly in drippings or oil in a large skillet; place in 8 cup casserole.
Sauté onions in same pan until soft; stir in chili powder and cook 2 minutes.
Stir in tomatoes, parsley, sugar, salt, and pepper; heat to boiling; pour over eggplant; top with crumbs and cheese.
Bake 350° 30 minutes or until eggplant is tender.
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