1 medium-size eggplant
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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