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 Coomunity Cooks, 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 Community Cook?  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: Jolene's Recipe Journal

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

1. Preheat grill for medium heat.
2. Peel eggplant and slice into 12 rounds, about 1/4 inch thick.
3. 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.
4. 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.
5. Lightly oil the grill grate. Remove toothpicks, and arrange stacks on grate.
6. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

Notes

Source: RD Stendel-Freels, TOH Community Cook https://www.tasteofhome.com/recipes/community/bacon-and-egglplant-sandwiches

Other recipes you may enjoy:

Eggplant Parmesan Sliders

Grilled Eggplant Parmesan Stacks

Bacon Cheddar Jalapenos

bacon, eggplant, low carb

sandwiches, lunch, dinner, snacks,

American

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