Crispy Baked Eggplant Recipe
Love loaded potato skins? Enjoy all that cheesy bacon flavor on top of these nutritious and delicious crispy eggplant rounds!
Servings: 4
Calories: 56kcal
Ingredients
- 1 large eggplant
- Olive oil spray
- Garlic salt
- 1 ½ cups shredded Mexican blend cheese
- ¾ cup real bacon pieces
- 6 scallions (chopped)
Instructions
- Preheat oven to 425 degrees F.
- Slice eggplant into round discs, about ¼ - ½ inch thick (thinner rounds will get crispier).1 large eggplant
- 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.Olive oil spray, 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.1 ½ cups shredded Mexican blend cheese, ¾ cup real bacon pieces
- Return the baking sheet to the over for 5-10 minutes, until the cheese is melted.
- Sprinkle the scallions over the rounds and serve.6 scallions
Video
Notes
- 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).
Nutrition
Calories: 56kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 5.9mg | Calcium: 23mg | Iron: 0.5mg