Preheat the oven to 190C
Cut the center piece of the eggplant into big thin slices. One medium eggplant can yield 4 slices, which in total is around 200 gram. The leftovers can become a tasty eggplant omelet the next morning ;)
Cut tomatoes and mozzarella into thin slices.
Spread quark on the top side of the eggplant slices to provide a moist surface, add sprinkle with Italian seasoning.
Place 3 tomato rings on top of each eggplant slice. Cover the tomatoes by placing mozzarella slices over them.
Top the cheese with low fat bacon (turkey bacon is a good option) cubes and season to taste.
Bring into the oven, heat until vegetables soften and cheese melts, about 10 to 15 min.
Serve on warm plates.
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