Eggplant & Bacon Alfredo
Recipe: #29551
May 24, 2018
Categories: Side Dishes, Eggplant, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"https://www.ruled.me/eggplant-bacon-alfredo/"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (357.7 g)
- Calories 896.1
- Total Fat - 69.7 g
- Saturated Fat - 29.5 g
- Cholesterol - 196.9 mg
- Sodium - 2226.6 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 5.3 g
- Sugars - 6.3 g
- Protein - 52.2 g
- Calcium - 308.3 mg
- Iron - 2.1 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Chop up the bacon and fry over medium heat in a large skillet.
Step 2
When the bacon has rendered out and becomes crisp then remove it from the pan and drain on paper towels. Save all of the bacon grease.
Step 3
Peel and julienne the eggplant. Cook it in the bacon grease until it softens.
Step 4
You can use the same pan if it’s large enough for all the eggplant.
Step 5
As the eggplant cooks it will soak up all the bacon grease. Create a well in the center then add the 2 tablespoons of butter. Stir all the noodles so that they become coated with the melted butter then mix in the grated garlic.
Step 6
Pour the cup of heavy whipping cream into the pan. Add the white wine and lemon juice then stir together.
Step 7
Add the cup of shredded Parmesan cheese and stir.
Step 8
Mix in about half of the bacon.
Step 9
Serve with the remaining bacon sprinkled on top. Chopped up fresh basil also makes a great garnish.
Tips
No special items needed.
0 Reviews
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