1. Slice the bacon and fry it in a large frying pan over medium heat.
2. When the bacon is crispy, pull it out of the pan and place it on a paper towel. Save all the fat.
3. Peel and slice the eggplant. Cook it in bacon fat until it softens.
4. As cooking progresses, the eggplant will absorb all the fat. Clean the center of the place and pour 2 tablespoons of oil into it. Stir everything so that the eggplants are covered in melted butter, then add the grated garlic.
5. Pour a cup of heavy whipped cream into the pan. Then add white wine and lemon juice.
6. Add a cup of shredded Parmesan cheese and mix.
7. Mix everything with about half the bacon.
8. Serve with the remaining bacon, laid out on top. You can also chop fresh basil from above.
PER SERVING
Calories: 564. Fat: 51 g. Protein: 16 g. Carbs: 6
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