Baked eggplants with cheese, tomatoes, and bacon
Description
This appetizer comes together quickly and easily. Eggplants pair wonderfully with cheese and tomatoes, and a little boiled-smoked bacon adds a special touch to the dish. You can serve these eggplants with young new potatoes or simply on their own as a standalone dish. Keep this recipe in mind—in vegetable season, it’s a great everyday option. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Wash the eggplant and pat dry, then cut the eggplants into small rounds.
- 3
Step 3
Fry the eggplants with mayonnaise, sprinkle with salt and pepper to taste.
- 4
Step 4
Slice the tomatoes into medium-thick rounds and layer them on top of the eggplants.
- 5
Step 5
Cut the hard cheese into slices and place them on top of the tomato.
- 6
Step 6
Cut the bacon into strips and place it on top of the cheese.
- 7
Step 7
Grease the baking sheet with oil, arrange the eggplants on it, and place in the oven.
- 8
Step 8
Bake the eggplants at 180 degrees for 30 minutes.
- 9
Step 9
The appetizer is ready. Serve at the table.