Baked Eggplant Leeks Bacon (Printable Recipe)
Baked eggplant with leeks, bacon, and cheese—perfect for cozy dinners or elegant gatherings.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 medium eggplants, sliced into 1/2-inch rounds
02 -
Salt, for draining
03 -
2 large eggs
04 -
Freshly ground black pepper, to taste
05 -
1 cup (100 g) breadcrumbs
06 -
1 clove garlic, finely minced
07 -
2 leeks, thinly sliced and cleaned
08 -
5 slices bacon, chopped
09 -
60–80 g grated Pecorino cheese or other hard cheese
10 -
Olive oil, for drizzling and greasing
# Steps to Follow:
01 -
Salt both sides of the eggplant slices and let them drain for 10–15 minutes, then pat dry with paper towels.
02 -
Preheat oven to 200°C (400°F). Beat eggs with salt and pepper. Dip each eggplant slice in egg, then coat in breadcrumbs mixed with minced garlic. Arrange on parchment-lined tray, drizzle with olive oil, and bake for 20 minutes, flipping halfway through.
03 -
In a skillet over medium heat, heat olive oil. Add sliced leeks and cook 4–5 minutes until softened. Add bacon and cook another 2–3 minutes until just crisp. Season with salt and pepper, then remove from heat.
04 -
Reduce oven to 180°C (360°F). In a greased baking dish, layer eggplant slices, top with leek and bacon mixture, then sprinkle with Pecorino. Drizzle with olive oil and bake uncovered for 15 minutes until cheese is melted and lightly browned.
05 -
Allow to rest for 10 minutes before serving. Optionally garnish with herbs or extra olive oil.
# Extra Tips:
01 -
Broil for 1–2 minutes at the end if you prefer a crisper top layer.
02 -
Choose firm, smaller eggplants for better texture and reduced bitterness.