Baked eggplant with bacon and cheese and rice paper

 

Ingredients:

2 eggplants

1/2 teaspoon salt

2 slices cheese

4 slices half bacon

8 sheets rice paper

1 tablespoon vegetable oil

Directions:

1. Cut off the stems of the eggplants and cut into 1cm slices. Sprinkle with salt and let sit for 10 minutes, then wipe off any excess moisture.

2. Dip the rice paper in warm water to rehydrate and place on a cutting board. Place the sliced ​​cheese (cut into 4 equal crosses) and the half bacon (cut in half lengthwise) between the slices. Place them on the rice paper. Fold in the front and sides, then fold toward the back. Repeat to make 7 more.

3. Add vegetable oil to a frying pan and heat over medium heat. Arrange the eggplants (2) on top and fry. Fry until golden brown on both sides and it's done!