- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Mop up spicy tomato sauce with eggplant that’s crunchy outside and tender inside.
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 1Cut 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 2Add 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 3Preheat 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.
Nutrition
1800 kj
Energy
29g
Fat Total
5.5g
Saturated Fat
7g
Fibre
16g
Protein
27g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Eggplant parmigiana: Omit the bacon and olives. In step 3, place eggplant on a baking tray. Drizzle over the sauce. Top with thinly sliced mozzarella. Cook under grill until the mozzarella melts. Serve with rocket.
Crumbed eggplant stack with haloumi: Omit bacon. Add 250g haloumi, thinly sliced. Cook the haloumi in a greased frying pan over medium heat for 2 minutes each side or until golden. Stack with the eggplant and rocket.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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