Eggplant Casserole

4 slices bacon
2 medium size eggplants
2 golf ball size onions
¼ cup minced garlic
3 4oz. cans mushrooms
2 14.5oz. cans sliced stewed tomatoes
1 cup Parmesan cheese
1 tsp. salt or to taste
2 tsp. Satan's Breath® Fire & Brimstone

In a wok or frying pan, fry the bacon until it is golden brown and crisp.
Set bacon aside to cool and reserve the drippings.  Slice the eggplant into ¼” slices, and fry in the wok with the bacon grease.  Just flash fry them and brown the edges.  As they brown lay them in a greased 10” X 15” x 2” Pyrex pan.  When the layer is complete, sprinkle with the mushrooms, slice the onions thin and put on a layer of rings.  Sprinkle a quarter of the garlic on this layer.  Take the tomatoes and put in a mixing bowl, add the salt, and Fire & Brimstone to the tomatoes.  Mix it well.  Now dab part of the tomatoes over the top in a thin layer, similar to a pizza.  Top that with ¼ cup of Parmesan cheese.  Now start all over again and repeat, again and again until all is gone.  
When you finished put the casserole in a 375ºF. preheated oven.  Bake for 45-50 minutes until it bubbles.  Remove and serve.                     Serves 8-10