Loaded Eggplant Rounds
Eggplant rounds loaded with cheese, bacon, and scallions make a delicious entree or exciting appetizer.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Entree or Appetizer
Servings: 6
Calories: 488kcal
Author: Bernadette
- 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
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.
Calories: 488kcal | Carbohydrates: 7g | Protein: 12g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 496mg | Potassium: 401mg | Fiber: 2g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 7.8mg | Calcium: 129mg | Iron: 0.7mg