Perfectly tender, crispy loaded baked eggplant recipe topped with cheese, bacon
Baked Eggplant Recipe
Thing 2 does not like eggplant. Of course I took that as a challenge. 🙂
Since my recipe for Blue Cheese Potato Bites
Of course, I knew that meant that I would have to hide it under some pretty tasty ingredients. What does Thing 2 like best? Besides biscuits, of course
Ingredients needed for Baked Eggplant
- shredded Mexican cheese blend
- green onions
Do you need to peel the eggplant before baking?
Not at all! That’s the beauty of how easy this recipe is to make. There is no need to peel the eggplant. Simply clean it well and slice it.
If you like crispy eggplant, keep your slices about 1/4 inch thick. If you prefer a big meatier
Do I need to soak eggplant before cooking?
Not for this recipe! Eggplant is kind of like a sponge, it will soak up ingredients. Because this is a crispy eggplant recipe, there’s no need to soak it.
Does eggplant have to be salted before cooking?
Most recipes call for salting the eggplant, but there’s no need with this recipe.
How do you keep eggplant from getting soggy?
Spraying both sides of the eggplant with olive oil spray will help keep it crispy. If you pour or brush on olive oil, the vegetable will soak up too much of the oil and it could get soggy.
Can you cut eggplant ahead of time?
You can, but it will brown. The flesh of the eggplant will begin to brown as soon as it’s exposed to air. Wait until you are ready to assemble the dish before slicing the vegetable.
Best Baked Eggplant Recipe!
Aren’t they amazing? These have all the deliciousness of loaded potato skins but with the nutrition of eggplant. YUM!!!
How to make this loaded baked eggplant recipe – Step by Step
Step 1.Slice the eggplant into rounds.
Step 2.Spray both sides of the rounds with oil, sprinkle with garlic salt, then place on a baking sheet.
Step 3.Bake until the top becomes golden brown, then distribute toppings.
Step 4.Bake a little more until the cheese is melted.
Step 5.Sprinkle with chopped scallions and serve!
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More tips for making perfect loaded baked eggplant
- Choose a good eggplant. Look for one with a firm, heavy feel and smooth purple skin. (Read this article for more about choosing your eggplant.)
- Make your eggplant slices thin and don’t use too much oil on them for maximum crispiness.
- Use parchment paper on your baking sheet for easy cleanup!
- You can cook the bacon ahead of time and crumble it to use in this recipe, or, for maximum simplicity, you can buy pre-cooked bacon recipe pieces.
- If you find that your rounds are still not getting as crispy as you would like even with slicing them thin, next time try salting them to draw out some of the water before baking them (sprinkle them with salt, and let them sit for 30 minutes, then gently wipe them dry and remove the salt with a paper towel).
What can I serve with eggplant?
Because eggplant is so mild, you can pair it with just about any dish. Some of my favorites are:
- If you’d like to serve this baked eggplant recipe with a meaty main dish, I’d recommend my Slow Cooker Whole Chicken!
- Cheesy Tater Tot Casserole – delicious and easy this is one tasty casserole!
- Steakhouse Salad – big bold flavors with loads of crunch that will compliment the eggplant!
- This no-knead Crock Pot Garlic Parmesan Bread is a perfect side with this meal! Crusty, flavorful and fresh, it’s the perfect side dish!
To circle back to the beginning, if you’re wondering about Thing 2’s rating…. Here it is! (drum roll please)
4.5 biscuits out of 5!! SUCCESS!!
Love this recipe? Awesome! Please give it a 5 star rating below! And if you make this, snap a photo and tag me on Instagram! You can find me at DizzyBusyandHungry or #dizzybusyandhungry !
Crispy Baked Eggplant Recipe
Crispy Baked Eggplant RecipePrint Recipe
- 1 large eggplant
- Olive oil spray
- Garlic salt
- 1 1/2 cups shredded Mexican blend cheese
- 3/4 cup real bacon pieces
- 6 scallions (chopped)
- Preheat oven to 425 degrees F.
- Slice eggplant into round discs, about 1/4 – 1/2 inch thick (thinner rounds will get crispier).
- Place the eggplant rounds on a baking sheet, spray both sides of each with a light coating of olive oil spray, and sprinkle with small amount of garlic salt.
- Place the rounds in the oven and bake for 25-30 minutes, until rounds are getting brown and crispy.
- Remove the baking sheet from the oven. Top each round with the shredded cheese and the bacon crumbles.
- Return the baking sheet to the over for 5-10 minutes, until the cheese is melted.
- Sprinkle the scallions over the rounds and serve.
- Choose an eggplant with a firm, heavy feel, minimal blemishes, and smooth purple skin.
- For maximum crispiness, slice the eggplant evenly and use a light tough with the oil.
- A parchment paper liner on your baking sheet makes for quick cleanup!
- If you don’t have time to cook your bacon and crumble it, you can buy pre-cooked bacon recipe pieces to use in this recipe (that’s what I often do!).
- If your rounds are not as crispy as you would like even when using thin slices, next time try ‘sweating’ them to draw out some of the water before baking them (sprinkle the rounds with salt, let them sit for a half hour, then gently wipe them with a paper towel to remove the salt and moisture).
More of my favorite eggplant recipes!
- Baked Eggplant Fries with Basil Dipping Sauce – need I say more?!!
- Cheesy Eggplant Apple Quesadillas – even th
ekids love this meal!
- Eggplant Polenta Lasagna – made with polenta instead of noodles, this is one tasty lasagna!