Chop up the bacon and fry over medium heat in a large skillet.

When the bacon has rendered out and becomes crisp, remove it from the pan and drain on paper towels. Save all of the bacon grease.

Peel and julienne the eggplant. Cook it in the bacon grease until it softens. In the pictures you can see that I changed pans because the first one wasn’t going to be big enough. You can use the same pan, if it’s large enough for all the eggplant.

As the eggplant cooks it will soak up all the bacon grease. Create a well in the center, then add the 2 tablespoons of butter. Stir all the noodles, so that they become coated with the melted butter, then mix in the grated garlic.

Pour the cup of heavy whipping cream into the pan. Add the white wine and lemon juice then stir together.

Add the cup of shredded Parmesan cheese and stir.

Mix in about half of the bacon.

Serve with the remaining bacon sprinkled on top. Chopped up fresh basil also makes a great garnish.