How to make
The eggplant is cut into 0.4″ (1 cm) thick slices, the tomatoes are also sliced into circles and the bacon (each strip) is cut into 3-4 parts.
Sprinkle the eggplant with a little salt and let the bitter water separate. Rinse and dry them with a towel.
Arrange them in a baking pan on baking paper, sprinkle them with a little oil on top and pressed garlic cloves, but you can also do without them.
Bake in a preheated 390°F (200 °C) oven for 20 minutes and then remove the pan.
Arrange the bacon, tomatoes, sprinkled with oregano, a little salt and a pinch of black pepper on top of each circle. Finish them off with a thin slice of yellow cheese.
Place the eggplant bites back in the oven for 15 minutes until they crisp up.
The baked eggplant with bacon and cheese is served with parsley for a fresh look.
Delicious!
