Ingredients
- 2 (about 300g each) eggplants, trimmed
- 95g (1 1/2 cups) fresh breadcrumbs
- 2 tbs chopped fresh continental parsley
- 75g (1/2 cup) plain flour
- 2 tbs 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
Description
Crumbed Eggplant Stack With Bacon Recipe - 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...
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