Bacon & Egg-Plant Parmesan

By Alana B – Regina, SK
Bacon & Egg-Plant Parmesan
  • Prep Time: 15
  • Total Time: 25

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About this Recipe

This takes eggplant parmesan to a whole new level with crispy, salty bacon layered into this classic.


2 Eggplant
2 cups marinara sauce (your favourite brand)
1 Pkg Bacon
1 bunch Basil
1/2 cup grated parmesan
1/2 cup grated mozzarella
1/2 cup seasoned bread crumbs
1/2 tsp salt and pepper
1 tbsp olive oil


Slice each eggplant iabout 1 inch thick. Lightly season each disk with salt and pepper and place on an oiled cookie sheet. Bake the eggplant at 425 for about 10 minutes until the eggplant is brown, Let cool.

While eggplant is baking and cooling, fry the bacon until almost crisp

In a cake-pan, lay one layer of eggplant down, cover each slice with 1/8 cup of marinara. Layer with half of the bacon slices. Sprinkle half of the cheeses and top with a few sprigs of basil. Layer a second layer of eggplant slices and repeat with tomato sauce, cheeses, and basil. Top with the seasoned breadcrumbs and remaining slices of bacon. Bake at 350 degrees for 20 minutes


This is a great twist on a classic Eggplant Parmesan - delicious.

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