Eggplant Bacon Alfredo

Ingredients:

1 pound Nitrite and Nitrate Free Bacon

1 1/2 pounds Eggplant

1 cup Heavy Cream (Kalona is the brand I prefer as it's all natural can be found at wholefoods or a farmers market)

2 tablespoon grass fed butter

2 gloves garlic, minced or crushed

1 tablespoon white cooking wine

1 tablespoon fresh lemon juice

1 cup Parmesan cheese, shredded

Directions:

1. Chop bacon and fry over medium heat in a large saute pan or large electric skillet.

2. When the bacon is crisp remove it from the pan and let drain on paper towels. Save all of the bacon grease and leave it in the pan.

3. Peel and juilenne eggplant. (Pictured below for reference.) Cook the eggplant in the saved bacon grease until it softens.

4. As the eggplant cooks it will soak up all the bacon grease. Now add the butter in the center of the pan and let melt and stir the eggplant noodles so they become coated with the melted butter. Now add your crushed garlic and stir.

5. Pour in the cup of heavy cream. Add the white cooking wine and lemon juice and stir.

6. Add the cup of shredded Parmesan cheese and stir. Mix in about half the bacon.

7. Serve with remaining bacon sprinkled on top.