Eggplant Bacon Goat Cheese

This recipe features tender eggplant rollups stuffed with a creamy goat cheese and bacon filling, baked in a rich marinara sauce. It's a delightful vegetarian twist on a classic dish.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2 medium eggplants
0.5 cup olive oil for brushing
3 cups goat cheese crumbled, divided
0.5 cup bacon cooked and crumbled
1 cup shredded mozzarella cheese
0.33 cup grated parmesan cheese
4 cloves garlic minced
2 eggs beaten
1 teaspoon salt
0.5 teaspoon black pepper freshly ground
1 jar marinara sauce 24 ounces

Instructions

Preparation Steps

Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
Cut eggplants lengthwise into 1/4-inch thick slices. You should get about 12-16 slices total.
Arrange slices on a baking sheet, sprinkle with salt on both sides, and let stand for 10 minutes. Pat dry with paper towels.
Brush both sides of eggplant slices with olive oil. Transfer to baking sheets in a single layer.
Roast for 8 minutes, flip, and roast for another 5 minutes until tender. Let cool.
In a large bowl, combine 2 cups of goat cheese, cooked bacon, half of the mozzarella, half of the parmesan, minced garlic, beaten eggs, salt, and pepper. Mix well.
Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish.
Spoon the goat cheese mixture onto the center of each eggplant slice. Roll up the eggplant slices and place them seam-side down in the baking dish.
Top the eggplant rolls with the remaining marinara sauce. Sprinkle with the remaining mozzarella and parmesan cheese, and dot with the remaining 1 cup of goat cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15 minutes, or until bubbly and lightly browned.
Let stand for 10 minutes before serving.

Notes