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Eggplant parmesan with bacon and tomato sauce
Eggplant parmesan with bacon and tomato sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Enhance eggplant parmesan with savory bacon for extra depth and richness.
Ingredients:
  • 1kg ripe tomatoes, chopped
  • 1 red onion, chopped
  • 1 bulb of single clove garlic, chopped
  • 12.00 gm brown sugar
  • 250.00 ml loosely packed fresh basil leaves
  • 500g bacon bones
  • 420g can cannellini beans, drained
  • 500g eggplant
  • 80ml olive oil
  • 60g parmesan
  • Rocket leaves, to serve
Instructions:
  • Blend tomatoes, onion, garlic, and sugar until nearly smooth. Combine the mixture with basil in a saucepan. Cut bacon bones into two or three pieces and place them in the sauce.
  • Bring the mixture to a boil, then lower the heat and simmer without a lid for 20 minutes or until it reduces and thickens. Remove the bones and cut off the meat. Place the meat back in the pan, add beans, discard the bones, and season to taste.
  • Slice the eggplant lengthwise into 1/2 cm thick pieces. Brush both sides with oil and grill or pan-fry for 1-2 minutes per side until cooked through.
  • Create layers in the oven dish: half of the eggplant followed by half of the sauce. Repeat with the rest of the eggplant and sauce. Sprinkle parmesan on top and grill for 5 minutes. Serve with rocket.

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