1 medium-size eggplant
6 zucchini
2 slices bacon, diced
1 onion, chopped
1 clove garlic, chopped
½  teaspoon  salt
⅛  teaspoon pepper
½  cup Sherry
⅓  cup bread crumbs
⅓  cup grated Parmesan cheese
¼  teaspoon paprika

Cube unpared eggplant; cut zucchini in small pieces.

Cook in boiling, salted water about 10 minutes, or until tender; drain.

Fry bacon until lightly browned.  Add onion and garlic; sauté over low heat.

Add bacon and onion to cooked vegetables.  Turn into buttered 3-quart casserole.  Add all remaining ingredients.

Bake in moderately-slow oven (325 F.) for 30 to 40 minutes.

Serves 10 to 12.


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