Eggplant and Bacon Alfredo

Name: Eggplant and Bacon Alfredo
Yield: 1 serving
Ingredients: 1 pound Bacon; 1½ pounds eggplant; 1 cup heavy whipping cream; 2 tablespoons butter; 2 cloves garlic; 1 tablespoon white wine; 1 tablespoon lemon juice; 1 cup shredded Parmesan cheese

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Eggplant and Bacon Alfredo

Iris Warren

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This makes a total of 6 servings of Eggplant and Bacon Alfredo. Each serving comes out to be 564 Calories, 51.25g Fats, 6.34g Net Carbs, and 16.7g Protein.

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Ingredients

1 pound Bacon
1½ pounds eggplant
1 cup heavy whipping cream
2 tablespoons butter
2 cloves garlic grated
1 tablespoon white wine
1 tablespoon lemon juice
1 cup shredded Parmesan cheese

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Instructions

Chop up the bacon and fry over medium heat in a large skillet.
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.
Peel and julienne the eggplant. Cook it in the bacon grease until it softens. In the pictures you can see that I changed pans because the first one wasn't going to be big enough. You can use the same pan if it's large enough for all the eggplant.
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.
Pour the cup of heavy whipping cream into the pan. Add the white wine and lemon juice then stir together.
Add the cup of shredded Parmesan cheese and stir.
Mix in about half of the bacon.
Serve with the remaining bacon sprinkled on top. Chopped up fresh basil also makes a great garnish.