Eggplant & Bacon Alfredo

Prep Time
Cook Time
Ready In


Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.