4 ea Bacon; Slices, Diced

    1/2 ea Md Eggplant; *

      1 ea Onion; Md, Cut In Wedges

      1 ea Md Zucchini; Sliced

    2/3 c  Wheat Germ

      2 c  Monterey Jack Cheese; Grated

      2 ea Md. Tomatoes; Sliced

      8 oz Tomato Sauce; 1 Cn

    1/4 c  Water

      1 ts Oregano Leaves; Crushed

    1/2 ts Marjoram Leaves; Crushed

    1/4 ts Rosemary Leaves; Crushed

    1/4 ts Salt

  *    Cut the eggplant into 1/2-inch cubes. Fry the bacon in a large
  skillet, until almost crisp.  Add the eggplant, onion and zucchini. Saute
  until the eggplant is tender, about 10 minutes. Place half the vegetables
  in 4 individual casseroles (1 1/2 to 2 cups capacity) and spoon the wheat
  germ on top of the vegetables.  Sprinkle with half of the cheese. Top with
  the tomatoes and remaining vegetables. Combine the tomato sauce, water and
  seasonings then pour the mixture over the vegetables. Sprinkle with the
  remaining cheese.  Bake, uncovered, at 375 degrees F. for 20 minutes or
  until hot.