• 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 touch 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.
• 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).
• The eggplant skin helps hold its shape and adds fiber, so no need to peel.
• For quick, even slices, use a mandoline slicer.
• If desired, you can swap the Mexican blend shredded cheese for mozzarella, feta, or parmesan.
• For a vegetarian version, replace the bacon with sun-dried tomatoes or crispy chickpeas.
• For additional flavor, add smoked paprika, Italian seasoning, or red pepper flakes.
• Garnish with diced avocado, sour cream, or a drizzle of hot honey for a twist.
• Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer at 375°F for 5-7 minutes to regain crispiness. Avoid the microwave, as it will make them soggy.
• Freezing is not recommended, as eggplant tends to become mushy when thawed.

Additional Serving Suggestions:

• Pair with grilled chicken, steak, or roasted vegetables.
• Use in a wrap or sandwich with extra toppings like lettuce and tomatoes.
• Layer with marinara and extra cheese for a quick eggplant parm-style dish.