Mediterranean roasted eggplant recipe with bacon, tomato and mozzarella and with grated cheddar on top is the perfect choice for a light and tasty appetizer. It is an easy recipe, it is made in a relatively short time and can be adapted according to everyone’s ideas or ingredients.

Eggplants or aubergines are among my favourites, both due to the fact that they are healthy and have a special taste. Whether we make for them a tasty dip or use them in the wonderful ratatouille or a main course like the delicious moussaka, eggplants are extraordinary.

Let’s first review the ingredients I thought of using in this recipe.

Ingredients

For three servings I will use two large eggplants, two large ripe tomatoes, a piece of mozzarella of about 120 g (4.2 oz), and 150 g (5.3 oz) cheddar cheese that I will grate on top.

Mediterranean Roasted Eggplant Recipe-Eggplants, Tomatoes, Mozzarella, Bacon and Cheddar

This would have been the vegetarian option, but because we also eat meat, I felt the need to add 85 g (3 oz) of smoked bacon which will add an extra flavour to our dish.

Preparing the Ingredients

The first time I slice the eggplant, so with a knife I will cut slices 1 cm thick, without peeling the eggplant, and I will place them scattered on a paper towel.

Mediterranean Roasted Eggplant Recipe-Sliced Eggplants on Paper Towel

Season the eggplant slices with sea salt and freshly ground pepper and let them sit for about 10 minutes, the salt will remove from the bitter liquid contained in the eggplant and it will be absorbed by the paper towel.

Mediterranean Roasted Eggplant Recipe-Seasoned Eggplant Slices on Paper Towel

During this time I will chop the tomatoes, but first I cut them in half and with a spoon, I will remove the core with seeds, I want to use only the pulp from the tomatoes.

Mediterranean Roasted Eggplant Recipe-Chopped Tomatoes Without Seeds

I will cut the mozzarella first in two and then slice it into not too thick slices, I calculate so that it reaches one piece on all the eggplant slices. Bacon, if you have it whole or sliced, cut it into cubes.

Mediterranean Roasted Eggplant Recipe-Sliced Mozzarella and Bacon Cut in Cubes

All we have to do is grate the cheddar cheese, I made it on the large grater, and we can assemble this delicious dish.

Mediterranean Roasted Eggplant Recipe-Grated Cheddar

How to Make the Mediterranean Roasted Eggplant Recipe?

We need an oven tray as large as possible, to fit all the eggplant slices at once, to save time. We place the eggplant slices next to each other, without having to put baking paper under them so that they don’t stick.

Mediterranean Roasted Eggplant Recipe-Slices of Eggplant Seasoned and Sprinkled with Oil in the Baking Tray

Drizzle a little extra virgin olive oil over each slice (or grease with a kitchen brush) and divide the bacon cubes on them (about a teaspoon on each), forming the first layer of filling.

Mediterranean Roasted Eggplant Recipe-Bacon Cubes on the Seasoned Eggplant Slices in the Baking Tray

The next row will be chopped tomatoes, I will evenly distribute the entire amount of chopped tomatoes over the smoked bacon.

Mediterranean Roasted Eggplant Recipe-Chopped Tomatoes on the Eggplant Slices in the Baking Tray

Over the tomatoes, I will place on each slice of eggplant a piece of mozzarella, which will melt and give a special taste to the roasted eggplant.

Mediterranean Roasted Eggplant Recipe-Mozzarella on the Eggplant Slices in the Baking Tray

On top, I will put the last ingredient, grated cheddar cheese (you can replace it with Pecorino or Parmesan), which will also melt and close all the ingredients, like a lid, on eggplant slices.

Mediterranean Roasted Eggplant Recipe-Grated Cheddar on the Eggplant Slices in the Baking Tray

Preheat the oven to 200 C and bake the eggplant slices for about 15-20 minutes, until the cheddar cheese is melted and has a copper-coloured crust.

Mediterranean Roasted Eggplant Recipe-Ready to Serve

I’m done, this was my Mediterranean roasted eggplant recipe, ready to serve now, while they are still warm. Let’s taste them!

Serving

I recommend serving fried eggplants while they are hot, as an appetizer, as such or with a slice of fresh bread and with a glass of cold beer.

Mediterranean Roasted Eggplant Recipe-Served on Plate

Try my Mediterranean roasted eggplant recipe and eventually write us what ingredients you would use for this recipe, we are curious to try your ideas. You can also try one of the following appetizer recipes:

Mediterranean Roasted Eggplant Recipe-Served on Plate

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Mediterranean Roasted Eggplant Recipe-Served on Plate

Mediterranean Roasted Eggplant Recipe

Course: Appetizer, Dinner
Cuisine: International, Mediterranean
Diet: Gluten Free, Kosher
Keyword: Mediterranean roasted eggplant, Mediterranean roasted eggplant recipe, roasted eggplant, roasted eggplant recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 portions
Calories: 577kcal
Author: Timea
Mediterranean roasted eggplant recipe with bacon, tomato and mozzarella and with grated cheddar on top is the perfect choice for a light and tasty appetizer. It is an easy recipe, it is made in a relatively short time and can be adapted according to everyone’s ideas or ingredients.
Print Recipe

Equipment

  • knife
  • grater
  • Oven tray

Ingredients

  • 2 pieces eggplants large size
  • 2 pieces tomatoes large, riped
  • 3 oz bacon 85 g, smoked
  • 4.2 oz mozzarella 120 g
  • 5.3 oz cheddar 150 g
  • 2 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground

Instructions

  • With a knife, cut slices 1 cm thick, without peeling the eggplant, and place them scattered on a paper towel. Season the eggplant slices with sea salt and freshly ground pepper and let them sit for about 10 minutes.
  • Chop the tomatoes, but first cut them in half and with a spoon, remove the core with seeds and use only the pulp from the tomatoes. Cut the mozzarella first in two and then slice it into not too thick slices, calculate so that it reaches one piece on all the eggplant slices. Bacon, if you have it whole or sliced, cut it into cubes. Grate the cheddar cheese on the large grater.
  • Place the eggplant slices next to each other on the baking tray, without having to put baking paper. Drizzle a little extra virgin olive oil over each slice and divide the bacon cubes on them. Distribute the entire amount of chopped tomatoes over the smoked bacon and place on each slice of eggplant a piece of mozzarella. On top, put the last ingredient, the grated cheddar cheese.
  • Preheat the oven to 200 C and bake the eggplant slices for about twenty minutes, until the cheddar cheese is melted and has a copper-coloured crust.
  • I recommend serving fried eggplants while they are hot, as an appetizer, as such or with a slice of fresh bread and with a glass of cold beer.

Nutrition

Calories: 577kcal | Carbohydrates: 2g | Protein: 21g | Fat: 54g | Saturated Fat: 27g | Cholesterol: 111mg | Sodium: 2153mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 566mg | Iron: 1mg