Love loaded potato skins? Enjoy all that cheesy bacon flavor on top of these nutritious and delicious eggplant rounds!
1 large eggplant
Olive oil spray
1 and ½ cups reduced fat shredded Mexican blend cheese
¾ cup real bacon crumbles
6 scallions, chopped
Preheat oven to 425 degrees.
Slice eggplant into round discs, about ¼ – ½ inch thick (thinner rounds will get crispier).
Place the eggplant rounds on a baking sheet, spray both sides of each with a light coating of olive oil spray, and sprinkle with small amount of garlic salt.
Place the rounds in the oven and bake for 25-30 minutes, until rounds are getting brown and crispy.
Remove the baking sheet from the oven. Top each round with the shredded cheese and the bacon crumbles.
Return the baking sheet to the over for 5-10 minutes, until the cheese is melted.
Sprinkle the scallions over the rounds and serve.
Remove from oven and sprinkle with chopped fresh oregano. Serve warm.