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1
Fry chopped bacon in a medium pan until crisp.
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2
Drain bacon on a paper towel lined plate and set aside.
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3
Chop Basil and tomatoes and set aside.
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4
To a medium mixing bowl add the cream cheese and microwave on high for 20 seconds to soften.
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5
Add bacon, tomatoes basil and Cheese to Cream cheese mixture.
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6
Add Salt and pepper to taste.
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7
At this point I would add crushed red peppers as we like it spicy.
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8
You can also add chopped sauteed jalapenos if you like also.
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9
Set this mixture aside.
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10
Slice eggplant to make circles about 1/2 inch thick.
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11
At this point I will cut the skin off mine but if you like the skin you can leave it on.
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12
Mix egg and ranch is a separate bowl and put panko in another.
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13
Dip eggplant in egg mixture then in panko and place on a separate dish.
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14
Once you have dipped all the eggplant you are ready to cook.
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15
I like to put mine on the grill with a Reynolds wrap and parchment lined sheet.
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16
Spread out a large piece of foil and then a little bit smaller piece of parchment.
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17
Fold over the edges of foil on the parchment so that it looks like the parchment is on the inside of the foil.
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18
Place this on your pre heated grill ( you can do this in the oven also with the foil and a metal pan).
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19
Place your eggplant on the grill and let cook for about 5 minutes or until they start to brown on the bottom.
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20
Flip over and top with your tomato bacon mixture and leave on the grill until the mixture starts to melt and bubble.
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21
Serve with a salad and enjoy.
