Mediterranean roasted eggplant recipe with bacon, tomato and mozzarella and with grated cheddar on top is the perfect choice for a tasty appetizer. 

Seasoned Eggplant Slices

Slice the eggplant, and place them scattered on a paper towel. Season with sea salt and ground pepper and let them sit for about 10 minutes.

Eggplants in the Tray

Place the eggplant slices next to each other in the baking tray and drizzle a little extra virgin olive oil over each piece.

Tomatoes Over the Slices

Divide the bacon cubes on them, form the first filling layer, add the chopped tomatoes, distributing the entire amount over the slices.

Mozzarella on the Slices

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

Grated Cheddar on Top

On top, put the last ingredient, grated cheddar cheese, which can be replaced with Pecorino or Parmesan, to melt on eggplant slices.

Roasted Eggplant Slices

Bake the eggplant slices in the preheated oven to 200 C for about 15-20 minutes, until the cheddar cheese is melted and has a copper colour.

Serving the Dish

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