This was a recipe that I thought would enjoy in theory (what's not to like about eggplant, bacon and tomatoes??), but not enjoy enough to finish off this recipe. I'm very happy to report, that I was wrong. It's not a very pretty recipe, but there is something about it that makes you go back for another fork full...and then another. I don't love this recipe, but I definitely like it. It reminds me of a Bolognese sauce so this would probably be really good over pasta...or spaghetti squash.
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!
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