Loaded Eggplant Rounds
The recipe Loaded Eggplant Rounds can be made in approximately 25 minutes. This gluten free and primal recipe serves 4 and costs $2.26 per serving. This main course has 614 calories, 19g of protein, and 55g of fat per serving. Head to the store and pick up bacon, eggplant, shredded mozzarella cheese, and a few other things to make it today. This recipe from Rants from my Crazy Kitchen has 365 fans. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Users who liked this recipe also liked Loaded Potato Rounds, Loaded Baked Potato Rounds, and Loaded Baked Potato Rounds.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
12 ounces hardwood smoked bacon
1 large eggplant
garlic salt
¼-1/2 cup olive oil
4 roma tomatoes, sliced ¼ inch thick
1 scallion, thinly sliced
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Equipment:
baking sheet
oven
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Serve hot.
Nutrition Information:
covered percent of daily need
