Loaded Eggplant Rounds
Eggplant rounds loaded with cheese, bacon, and scallions make a delicious entree or exciting appetizer.
Servings: 6
Calories: 488kcal
Ingredients
- 1 large eggplant
- ½ cup olive oil
- 4 roma tomatoes sliced ¼ inch thick
- 12 ounces hardwood smoked bacon
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 scallion thinly sliced
- garlic salt
- cooking spray
Instructions
- Preheat oven to 400 degrees F. Spay a large baking sheet with cooking spray.
- Cook the bacon over medium-high heat until crisp, remove to paper toweling and blot excess grease. Break each piece in half.
- Wash and slice the eggplant into ½ inch rounds,brush both sides lightly with the olive oil, place on the baking sheet and sprinkle with garlic salt. Bake in the preheated oven for 10 minutes.
- Carefully turn the rounds, top each round with a two slices of tomato, then a piece of bacon criss-cross over the top of the tomatoes, sprinkle with cheese and return to the oven for 5-10 minutes or until cheese is melted and eggplant is soft. Serve hot.
Notes
Adapted from Dizzy Busy and Hungry
Nutrition
Sodium: 496mg | Calcium: 129mg | Vitamin C: 7.8mg | Vitamin A: 560IU | Sugar: 3g | Fiber: 2g | Potassium: 401mg | Cholesterol: 54mg | Calories: 488kcal | Saturated Fat: 13g | Fat: 45g | Protein: 12g | Carbohydrates: 7g | Iron: 0.7mg