Surprisingly, this was a hit with all the kids. I literally threw it together because I didn’t know what to make, and I was so happy it was a success!
Recipe: Eggplant con Bacon (serves 4-6)
1 large eggplant, ends cut off, peeled, and sliced into 1/4″ slices
1 lb bacon, chopped
1 (14.5 oz) can diced tomatoes
avocado oil/coconut oil
salt/pepper to taste
Heat a skillet over medium-high heat. Add bacon and cook until crisp, about 10 minutes. Remove to paper towels to drain, leave bacon drippings in skillet. Place a single layer of eggplant in the skillet and cook one side until crisp, then flip over and cook the other side. Remove to paper towels to drain. Repeat until all the eggplant is used up, adding in avocado or coconut oil as needed.
Preheat oven to 350 degrees. Put a layer of eggplant in the bottom of an 8×8 glass pan. Sprinkle on some bacon, then top with some diced tomatoes. Repeat layers until all the ingredients are used up. Cover with aluminum foil and bake for about 20 minutes, until bubbling. Serve promptly. Enjoy!