0:10

To Prep

0:25

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Eggplant parmesan with bacon and tomato sauce

Ingredients
    • Method
    • Notes
    1. Step 1

      Process tomatoes, onion, garlic and sugar until almost smooth. Transfer to a saucepan and stir in basil. Chop bacon bones into two or three pieces and submerge in sauce.

    2. Step 2

      Bring to the boil, reduce heat and simmer uncovered for 20 mins, or until reduced and thickened. Remove bones and cut off meat. Return meat to pan, add beans and discard bones. Season to taste.

    3. Step 3

      Meanwhile, slice eggplant lengthways, 1/2 cm thick. Brush both sides with oil and cook on heated grill plate or in frying pan for 1-2 minutes on each side, or until cooked through.

    4. Step 4

      Layer half the eggplant in a 6-cup capacity ovenproof dish. Spread half the sauce on top. Repeat with remaining eggplant and sauce. Sprinkle parmesan over the top and place under pre-heated grill for 5 minutes. Serve with rocket.

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