2 (about 300 grams each) eggplants, trimmed
95 grams (1 1/2 cups) fresh breadcrumbs
2 tablespoons chopped fresh continental parsley
75 grams (1/2 cup) plain flour
2 tablespoons milk
1 egg, lightly whisked
canola oil, to shallow-fry
4 bacon rashers, halved crossways
410 grams can spicy Italian-style chopped tomatoes
40 grams (1/4 cup) pitted kalamata olives, coarsely chopped
80 grams baby rocket leaves
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. 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. 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
bacon recipe courtesy of: Kathy Knudsen, Good Taste, June 2010