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How to make Crumbed eggplant stack with bacon

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 (about 300g each) eggplants, trimmed
  • 95g (1 1/2 cups) fresh breadcrumbs
  • 2 tablespoons chopped fresh continental parsley
  • 75g (1/2 cup) plain flour
  • 2 tablespoons 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

Method

  • Step 1 Cut each eggplant crossways into six 1cm-thick slices. Combine breadcrumbs and parsley on a plate. Place flour on a plate. Season with salt and pepper. Whisk milk and egg in a bowl. Dip eggplant in flour mixture. Shake off excess. Dip in egg mixture, then in breadcrumb mixture, pressing to coat.
  • Step 2 Add enough oil to a large frying pan to come 1cm up the side. Heat over medium heat. Cook half the eggplant for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant.
  • Step 3 Preheat grill on medium-high. Place the bacon on a tray lined with foil. Cook under grill for 2 minutes each side or until golden. Heat the tomato and olive in a small saucepan over medium heat. Stack the eggplant, bacon and rocket on serving plates. Drizzle over the sauce.