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Crumbed eggplant stack with bacon
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Crispy eggplant drenched in zesty spicy tomato sauce.
Ingredients:
  • 2 (about 300g each) eggplants, trimmed
  • 95g (1 1/2 cups) fresh breadcrumbs
  • 40.00 ml chopped fresh continental parsley
  • 75g (1/2 cup) plain flour
  • 41.20 gm milk
  • 1 egg, lightly whisked
  • Canola oil, to shallow-fry
  • 4 bacon rashers, halved crossways
  • 410g can spicy Italian-style chopped tomatoes
  • 40g (1/4 cup) pitted kalamata olives, coarsely chopped
  • 80g baby rocket leaves
Instructions:
  • Slice each eggplant into 6 equally thick 1cm slices. Combine breadcrumbs and parsley on a plate, and season with salt and pepper. Place flour on a separate plate. In a bowl, whisk together milk and egg. Coat eggplant slices in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to ensure they are well coated.
  • In a large frying pan, pour enough oil to reach 1cm up the side, then heat over medium heat. Cook half of the eggplant slices for 2-3 minutes on each side until golden. Place on a plate lined with paper towel. Repeat the process with the remaining eggplant slices.
  • Preheat the grill to medium-high. Arrange the bacon on a foil-lined tray and grill for 2 minutes on each side until golden. Warm the tomato and olives in a small saucepan over medium heat. Layer the eggplant, bacon, and rocket on plates. Drizzle the sauce over the top before serving.

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