These cheesy roasted eggplant slices with bacon, fresh tomato, and a double layer of melted cheese are the ultimate savory appetizer. By layering smoky bacon and bright tomatoes under a rich "lid" of mozzarella and cheddar, every single eggplant round bakes into a satisfying, flavor-packed bite. Prepared on a single sheet pan in under 40 minutes, this recipe transforms simple ingredients into a deeply comforting dish that works beautifully as a starter or a light weeknight main course.
Jump to:
- Why You'll Love These Cheesy Roasted Eggplant Slices
- Ingredients You'll Need
- How to Choose the Best Eggplants
- Why Salting the Eggplants is Crucial
- How to Make Cheesy Roasted Eggplant Slices
- Substitutions and Variations
- Serving Suggestions
- Storing
- Frequently Asked Questions
- Leave a Comment!
- Let's stay connected!
- Related Appetizers
- Cheesy Roasted Eggplant Slices with Bacon
Why You'll Love These Cheesy Roasted Eggplant Slices
- Incredible Texture Contrast: The eggplant slices roast until perfectly tender, soaking up the extra virgin olive oil and savory bacon fat, while the grated cheddar bakes into a beautiful, copper-colored crust.
- Perfectly Balanced Flavors: The rich, melty double-cheese layer of mozzarella and cheddar combined with the smoky bacon is cut beautifully by the bright acidity of the fresh, seeded tomato pulp.
- One-Pan Simplicity: The entire recipe comes together on a single large oven tray. Because the slices are brushed with oil, there is no need to fuss with baking paper, making cleanup incredibly fast.
- Highly Adaptable: It serves as a fantastic, versatile base. You can easily drop the bacon for a vegetarian appetizer, or swap the cheddar for Pecorino or Parmesan depending on what you have in the fridge.
If you love the smoky, cheesy combination in my Stuffed Mushrooms With Cheese and Bacon, this recipe delivers that exact same savory satisfaction with even less prep work.
Ingredients You'll Need
To make this recipe, you only need a handful of fresh ingredients and a couple of pantry staples. Here is what to gather:
- Eggplants (Aubergines): You will need 2 large eggplants. We are leaving the skin on so the slices hold their shape perfectly while roasting.
- Ripe Tomatoes: 2 large ones. We will remove the juicy core and seeds so they don't release too much water during baking.
- Smoked Bacon: 85 g (3 oz) cut into small cubes. This renders down as it bakes, infusing the eggplant with a wonderful smoky, savory flavor.
- Mozzarella Cheese: 120 g (4.2 oz) sliced so that every eggplant round gets its own piece for a soft, stringy melt.
- Cheddar Cheese: 150 g (5.3 oz) grated on the large side of a box grater. This acts as the melting "lid" that locks all the toppings together.
- Extra Virgin Olive Oil: Just enough to drizzle or brush over the sliced eggplants before adding the toppings.
- Seasonings: 2 teaspoons of sea salt (crucial for prepping the eggplant) and 1 teaspoon of freshly ground black pepper.
How to Choose the Best Eggplants
For the best results, look for eggplants that feel heavy for their size. The skin should be smooth, glossy, and deeply colored, without any wrinkling or soft, brown spots. Check the stem as well-it should be bright green and look freshly cut. Fresher eggplants are naturally less bitter and have fewer seeds, which makes them much better for slicing and roasting.
Why Salting the Eggplants is Crucial
Do not skip this step! Eggplants act like sponges, holding onto a lot of water and sometimes a bitter liquid.
- With a sharp knife, cut the unpeeled eggplants into 1 cm thick slices. Lay them out evenly on paper towels, season them generously with the sea salt and freshly ground pepper, and let them sit for about 10 minutes.
- The salt will draw out the excess moisture and bitterness, which the paper towel will absorb. Prepping them this way ensures that the slices roast and caramelize beautifully in the oven rather than just steaming in their own juices.
How to Make Cheesy Roasted Eggplant Slices
While your salted eggplant slices are resting on the paper towels, you can save time by preparing the rest of your toppings. Here is how to assemble and bake the dish:
1. Prep the Tomatoes and Cheese
- Cut your tomatoes in half and use a spoon to scoop out the watery core and seeds-we only want the firm pulp so the dish doesn't become soggy. Chop the remaining tomato pulp.
- Next, slice the mozzarella so you have enough for one piece per eggplant round, and grate the cheddar cheese on the large side of your grater. If your smoked bacon isn't pre-diced, cut it into small cubes.
2. Arrange the Eggplants
- Take your largest oven tray to fit all the slices at once. Place the rested, patted-dry eggplant slices right next to each other on the tray. There is no need to put down baking paper; they won't stick to the pan. Drizzle or use a kitchen brush to coat each slice with a little extra virgin olive oil.
3. Layer the Bacon and Tomatoes
- Divide the smoked bacon cubes evenly across the eggplant slices (about a teaspoon for each). The bacon forms the first layer so its savory fat renders directly into the eggplant as it bakes. Next, evenly distribute the chopped tomatoes over the bacon.
- Next, evenly distribute the chopped tomatoes over the bacon.
4. Add the Double Cheese Topping
- Place one slice of mozzarella on top of the tomatoes on each eggplant round.
- Finally, mound the grated cheddar cheese over the top. The cheddar acts like a melting lid, holding the tomatoes and bacon securely in place.
5. Bake to Perfection
- Preheat your oven to 200°C (400°F). Bake the tray of layered eggplant slices for 15 to 20 minutes. You will know they are ready when the cheddar cheese is completely melted and has formed a beautiful, bubbling copper-colored crust.
Substitutions and Variations
This recipe is incredibly versatile and can easily be adapted based on what you have in your fridge or pantry.
- Vegetarian Option: Simply omit the smoked bacon. To retain that savory, smoky depth, add a pinch of smoked paprika to the tomatoes or include a few finely chopped sun-dried tomatoes.
- Cheese Swaps: If you don't have cheddar on hand, you can replace the melting lid with grated Pecorino, Parmesan, or even a good-quality Gouda. Provolone is also a fantastic substitute for mozzarella.
- Herb Additions: While the bacon and cheese bring plenty of flavor, a sprinkle of dried oregano or fresh basil added right after the tray comes out of the oven will give the dish a wonderful, aromatic lift.
Serving Suggestions
I highly recommend serving these cheesy roasted eggplant slices while they are piping hot right out of the oven, allowing you to enjoy the perfect, stringy cheese pull.
They are fantastic as a robust appetizer served simply with a slice of fresh, crusty bread and a glass of cold beer. If you want to transform this dish into a complete, comforting meal, pair the slices with a fresh green side salad, a portion of crispy Homemade Hash Browns Recipe, or serve them alongside your favorite grilled meats.
Storing
If you happen to have any leftovers, allow the roasted eggplant slices to cool completely to room temperature. Transfer them to an airtight container and store them in the refrigerator for up to 3 days.
When you are ready to enjoy them again, the best way to reheat is in the oven or an air fryer at 180°C (350°F) for about 5 to 8 minutes. This ensures the eggplant heats through evenly and the cheddar cheese crust becomes perfectly bubbly and melted again. Try to avoid the microwave, as it tends to make the eggplant soggy and turns the cheese rubbery.
Frequently Asked Questions
It is best to assemble and bake these right before you plan to eat them to ensure the cheese is perfectly melted and the eggplant texture is spot-on. However, you can save time by pre-slicing and salting the eggplants, and chopping your tomatoes, bacon, and cheese a few hours ahead of time. Keep the prepped ingredients covered in the fridge until you are ready to assemble and bake.
No, I recommend leaving the skin on! The skin helps the eggplant slices hold their shape while roasting under the weight of the bacon, tomatoes, and double cheese. Just make sure to wash them thoroughly before slicing.
I do not recommend freezing this dish. Eggplants naturally hold a lot of moisture, and freezing them will drastically change their texture, making them mushy once thawed. The dairy in the cheese topping can also separate and become grainy. These are definitely best enjoyed fresh or kept in the fridge for a few days.
Yes, absolutely! If you have large zucchinis (courgettes) or marrows, they make a fantastic substitute for the eggplant. Because zucchini also holds a lot of water, you will still want to follow the same step of salting the slices and patting them dry with a paper towel before layering on your bacon, tomatoes, and cheese.
Leave a Comment!
Have you tried these cheesy roasted eggplant slices with bacon? Let me know in the comments below if you swapped in any different cheeses-I am always curious to try your ideas! If you are looking for more ways to use up your aubergines, be sure to check out my Stuffed Aubergines Recipe or my Best Breaded Eggplant Recipe.
Let's stay connected!
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Related Appetizers
Looking for more delicious starters to round out your menu? Whether you are hosting a gathering or simply want a few extra tasty bites for the table, check out these fan-favorite appetizer recipes before you go:
Cheesy Roasted Eggplant Slices with Bacon
Equipment
- 1 Oven tray large
- 1 Box grater
Ingredients
- 2 pieces eggplants large size
- 2 pieces tomatoes large, ripe
- 85 g bacon smoked, cut into cubes
- 120 g mozzarella cheese sliced
- 150 g cheddar cheese grated
- 2 tablespoon olive oil extra virgin
- 2 teaspoon sea salt fine
- 1 teaspoon ground pepper freshly ground
Instructions
Prep the Eggplants:
- With a sharp knife, cut the unpeeled eggplants into slices about 1 cm thick.
- Place the slices scattered in a single layer on a paper towel. Season them generously with the sea salt and freshly ground pepper, and let them sit for about 10 minutes to draw out the bitter liquid and excess moisture.
Prep the Toppings:
- While the eggplants rest, cut the tomatoes in half. Use a spoon to remove the watery core and seeds, keeping only the firm pulp. Chop the remaining tomato pulp.
- Slice the mozzarella so that you have enough for one piece per eggplant slice.
- Grate the cheddar cheese on the large side of a box grater, and ensure your smoked bacon is cut into small cubes.
Assemble and Bake:
- Place the rested, patted-dry eggplant slices next to each other on a large baking tray. You do not need to use baking paper.
- Drizzle or brush a little extra virgin olive oil over each eggplant slice.
- Evenly divide the bacon cubes among the slices, followed by the chopped tomatoes.
- Place a slice of mozzarella on top of the tomatoes on every eggplant round, and finish by adding a mound of grated cheddar cheese on top of each.
- Preheat the oven to 200°C (400°F). Bake the eggplant slices for 15 to 20 minutes, or until the cheddar cheese is completely melted and has formed a bubbling, copper-colored crust. Serve immediately while hot!
Notes
- Vegetarian: Omit the bacon and add a pinch of smoked paprika or chopped sun-dried tomatoes to replicate the savory depth.
- Reheating: Reheat leftovers in an oven or air fryer at 180°C (350°F) for 5-8 minutes. Avoid the microwave to keep the eggplant from getting soggy.
Nutrition
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