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Crispy Baked Eggplants with Bacon and Leeks

A delightful dish that combines crispy eggplants, savory bacon, and sautéed leeks, topped with melted cheese for a satisfying meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants (about 1 pound or 450 g) Salt the eggplants before cooking to improve flavor and texture.
  • 2 large eggs
  • 1 cup Breadcrumbs (about 100 g)
  • 2 leeks, cleaned and sliced Ensure leeks are well washed to remove any dirt.
  • 5 slices of bacon Substitute with turkey bacon for a lighter option.
  • 1 clove of garlic, minced
  • 1 cup Cheese (about 100 g, grated or crumbled) Use your preferred cheese, like mozzarella or feta.
  • Salt and pepper, to taste
  • Olive oil, for cooking

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. Slice the eggplants into rounds, about ½ inch thick, then sprinkle salt over both sides. Let them drain for 10-15 minutes to draw out moisture and bitterness.
  3. In a mixing bowl, beat the eggs and season with a pinch of salt and pepper.
  4. Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs evenly on both sides.
Baking
  1. Place the coated eggplant slices on a greased baking tray and bake for about 20 minutes, until golden and crisp.
  2. While the eggplants are baking, slice the leeks and finely chop the garlic.
  3. In a frying pan, heat a drizzle of olive oil over medium heat and sauté the leeks until they are soft and golden, about 4-5 minutes. Season with salt and pepper.
  4. Add the bacon slices to the pan and cook for 2-3 minutes until slightly crispy. Remove from heat.
  5. When the eggplant is done, take it out of the oven and generously sprinkle cheese over each slice.
  6. Top the cheesy eggplants with the sautéed leeks and bacon mixture.
  7. Lower the oven temperature to 180°C (360°F) and bake the assembled dish for an additional 15 minutes, or until the cheese is melted and bubbly.
  8. Before serving, drizzle with a little extra olive oil for added flavor.

Notes

Allow salted eggplant to sit longer for better results. Experiment with different cheeses to enhance flavor. Let the dish rest for a few minutes after baking before serving.