You are here: Home » Recipes » Bacon-Topped Eggplant with Black Olives Bacon-Topped Eggplant with Black Olives Recipe by GailHoard Yield 4-6 servings Prep 20 minutes Cook 45 minutes PrintEmail Ingredients 2 small or 1 large eggplant1 cup crumbs from dry caraway seeded rye bread1/4 cup minced onion1 tablespoon melted butter1 cup grated sharp Cheddar cheese2/3 cup chopped ripe olives4 bacon slices Instructions Cook eggplants in boiling salted water until softened but not cooked completely, 8 to 10 minutes. Cut into halves and hollow out centers. Leave shell 1/2-inch thick. Preheat oven to 375F. Chop the centers and mix with all other ingredients except bacon. Fill eggplant shells and put in baking dish. Cover with bacon and bake until bacon is crisp and brown on top, about 45 minutes.