Skip to main content

Bacon and Eggplant Sandwiches


I'm a bit of a packrat when it comes to recipes.  I've saved far more than I'll ever be able to make in a lifetime.  This recipe is a perfect example of why I will continue to save anything that sounds good to me, or catches my eye. 

A few years back, one of my fellow Taste of Home Magazine Volunteer Field Editors, R.D. Stendel-Freels, posted in our Facebook group about making bacon and eggplant sandwiches and submitting the recipe.  I thought, those sound amazing! And I immediately pinned them to my eggplant board. 



Fast forward, and I'm searching for inspiration for #FarmersMarketWeek. I knew I wanted to do something with eggplant, but wasn't quite sure what.  There these were, and they sounded absolutely perfect for this event.  Tomatoes are just coming in, and I got some beautiful eggplant.

I didn't make any changes to his recipe, but if you absolutely don't like eggplant, they would also be fantastic with zucchini.  Don't like provolone? Use mozzarella!  Don't like bacon?  Sorry, I can't help you there, you're on your own.


Thanks so much to R.D. for sharing his awesome recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here

I hope you're enjoying #FarmersMarketWeek as much as I am, I'm pinning lots of new things to try!  Be sure to go check out what the other bloggers made today by clicking the links down below the recipe :)  



Bacon and Eggplant Sandwiches


Yield: 6
Author:

ingredients:

  • 1 medium eggplant
  • 2 large tomatoes, sliced
  • 1 lb. provolone cheese, sliced
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 6 slices cooked bacon
  • salt and pepper to taste

instructions:

How to cook Bacon and Eggplant Sandwiches

  1. Directions
  2. Preheat grill for medium heat.
  3. Peel eggplant and slice into 12 rounds, about 1/4 inch thick.
  4. Combine olive oil and balsamic vinegar in a shallow bowl. Dip each slice of eggplant into oil and vinegar mixture. Season with salt and pepper.
  5. Arrange half of the eggplant slices on a tray. Slice cooked bacon strips in half. Place a slice of tomato and a slice of cheese on each slice of eggplant, and place two halves of bacon overlapping on top of cheese. Top with remaining slices of eggplant, and secure each stack with a toothpick.
  6. Lightly oil the grill grate. Remove toothpicks, and arrange stacks on grate.
  7. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.
Source: RD Stendel-Freels, TOH VFE  https://www.tasteofhome.com/recipes/community/bacon-and-egglplant-sandwiches
bacon, eggplant, low carb
sandwiches, lunch, dinner, snacks,
Created using The Recipes Generator



Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Tuesday’s Farmer’s Market Week Recipes

Comments

  1. What a great recipe. I love eggplant and can't wait to try this sandwich.

    ReplyDelete
    Replies
    1. I hope you enjoy it as much as I did! I'm going to try it with some zucchini as well.

      Delete
  2. The idea of this makes me happy...too bad it's B.O.B. Bob's biggest nightmare! Maybe he'll have to fend for himself one night!

    ReplyDelete
    Replies
    1. My guys are anti-veggie, so I make them something else and don't have to share the good stuff with them :)

      Delete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick