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Individual Baked Eggplant & Bacon Cheese Casserole
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Description
Scrumptious supper for two any night of the week. Done in minutes!
Ingredients
- 1 whole Medium To Large Eggplant, Peeled, Sliced 1/4-inch Thick
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- Olive Oil, For Drizzling
- 1 cup Grated Mozzarella Cheese
- 8 slices Bacon, Cooked Crisp, Cut Into Pieces
- ½ cups Grated Parmesan Cheese
- Fresh Basil, Chopped, For Garnish (optional)
Preparation
Preheat oven 400ºF. Prepare two oval or round individual oven-safe baking dishes with cooking spray. Set aside.
On a nonstick sheet pan, place eggplant slices in a single layer. Season with salt and black pepper, and drizzle with olive oil. Place in the oven on the middle rack and bake 10 minutes. Remove from oven and set on a clean work surface.
Layer the individual baking dishes as follows: a layer of baked eggplant on the bottom, mozzarella cheese evenly across the top, followed by bacon pieces. Add a second layer of baked eggplant and cover the top with Parmesan cheese.
Place dishes on the rimmed baking sheet pan. Bake 10 minutes. Watch the cheese get bubbly and brown. Garnish with fresh basil, if desired.
Serve and enjoy! I always have a green mixed salad as a side dish but you can serve this with some crusty bread if you like.
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