Place the eggplant slices next to each other in the baking tray and drizzle a little extra virgin olive oil over each piece.
Divide the bacon cubes on them, form the first filling layer, add the chopped tomatoes, distributing the entire amount over 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.
On top, put the last ingredient, grated cheddar cheese, which can be replaced with Pecorino or Parmesan, to melt on 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.
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.