Cut eggplants to equal sized cubes; cook in boiling salted water until tender.
Drain and mash.
Combine eggplant, egg, onion, salt, garlic salt, pepper and Worcestershire sauce.
Melt bacon drippings in casserole; arrange layers of eggplant, crumbs and 3/4 cup cheese in drippings.
Bake at 350 degrees for about 20 minutes.
Sprinkle top with remaining cheese; bake for about 10 min- utes longer.