Crispy eggplant stack
Ingredients
2 large firm eggplant, sliced into 1.5cm rounds
Olive or canola oil spray (or normal liquid oil will do)
Garlic salt
1/2 C edam cheese, grated
1/2 C parmesan cheese, grated
3 spring onions, sliced
200g bacon, finely sliced
Directions
Lay the egg plant on a baking tray, lightly spray/drizzle with oil and sprinkle over garlic salt. Roast for 15-20mins at 180C.
Fry the bacon on a medium-high heat until crispy. Grate both cheeses and mix together.
Once the eggplant is cooked top with grated cheese and the crispy bacon. Return to the oven and cook for 5-10mins or until the cheese has melted and browned slightly.
Sprinkle with sliced spring onion and get stacking!
Hint - To get the eggplant really crispy lay the slices on paper towels and sprinkle salt on top. Leave them to ‘sweat’ for 30mins. Soak up the moisture and lay them out on the baking tray ready to go in the oven.
Yum! Sarah X