- Servings: 4
|1-2||Lg Eggplant, cut 8 equal slices|
|1 Tbsp||Mixed Herbs, dried|
|Kosher Salt & Pepper, to taste|
|4 Tbsp||Olive Oil, extra virgin|
|1||Lg Fresh Portabello Mushroom Cap, sliced|
|1 jar||Red Peppers, sliced into 4 equal pieces|
|4 oz||Mozzarella Cheese, low-fat|
|4 slices||Turkey Bacon, cooked, cut in ½|
Slice eggplant. Sprinkle salt on both sides and place on paper towels. This will draw out the water. After 15 minutes, pat dry the eggplant. Brush eggplant with 1 tbsp of olive oil. Sprinkle both side with herbs, salt, and pepper. On a hot grill pan, add 1 tbsp olive oil. Grill eggplant about 3-4 minutes on each side. Remove from pan. Add 1 tbsp olive oil to grill pan. Add sliced mushrooms and brown on both sides. Remove from pan. Add 1 tbsp olive oil to grill pan. Grill red peppers about 2-3 minutes on each side. Remove from pan.
In an oven proof pan, place 4 slices of eggplant followed by cheese, bacon, mushrooms, red pepper, and more cheese. Broil on high until the cheese has melted. Take out of oven and place eggplant slice on top.