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Loaded Crispy Baked Eggplant

A delicious and versatile baked dish that combines eggplant with cheese and bacon for a guilt-free comfort food experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large eggplant Sliced into rounds
  • 1 can Olive oil spray For spraying on eggplant rounds
  • to taste Garlic salt For seasoning
  • 1.5 cups shredded Mexican blend cheese
  • 3/4 cup cooked chopped bacon
  • 6 chopped scallions For topping before serving

Method
 

Preparation
  1. Preheat your oven to 425 degrees F.
  2. Slice the eggplant into round discs, about 1/4 to 1/2 inch thick.
  3. Place the eggplant rounds on a baking sheet, ensuring they don’t overlap.
  4. Lightly spray both sides of each round with olive oil spray and sprinkle with garlic salt.
Cooking
  1. Bake the rounds in the preheated oven for 25-30 minutes, or until they start to turn brown and crispy.
  2. Remove the baking sheet from the oven and top each round with shredded cheese and bacon crumbles.
  3. Return the baking sheet to the oven for an additional 5-10 minutes, until the cheese is fully melted.
  4. Sprinkle chopped scallions over the rounds and serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or toaster oven for crispy results. For freezing, layer uncooked rounds with parchment paper in a freezer-safe container.