Crumbed eggplant stack with bacon
Discover a deliciously layered crumbed eggplant stack with crispy bacon. Perfectly coated slices of eggplant are baked to golden perfection and stacked with flavorful bacon, savory canned tomatoes, and briny olives. Paired with fresh arugula, this dish is a mouthwatering combination of textures and flavors that's sure to satisfy. Great for a dinner treat that's both hearty and wholesome!
- 02 Jun 2024
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Looking to add a delicious and nutritious dish to your repertoire? This Crumbed Eggplant Stack with Bacon is an excellent choice! With crunchy breaded eggplant slices, savory bacon, and a rich tomato sauce, it makes for a hearty and satisfying meal. Perfect for dinner parties or a cozy meal at home, this recipe combines texture and flavor in every bite.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Slice the eggplants into 1/2-inch thick rounds.
- Lay the slices on a paper towel, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Pat dry with another paper towel.
- Set up a breading station with three shallow dishes:
- Dish 1: All-purpose flour.
- Dish 2: Whisk the egg and milk together.
- Dish 3: Combine bread crumbs and chopped fresh parsley.
- Dredge each eggplant slice in the flour, dip in the egg mixture, and then coat with the bread crumb mixture. Make sure each slice is well-coated.
- Arrange the breaded eggplant slices on the prepared baking sheet in a single layer.
- Bake in the preheated oven for approximately 25-30 minutes, flipping once halfway through, until golden brown and crisp.
- While the eggplant is baking, cook the bacon strips in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, cut into smaller pieces.
- In a small saucepan, warm the canned tomatoes over medium heat until heated through. Stir in the sliced olives and season with salt and pepper to taste. Let simmer for about 10 minutes.
- On each serving plate, create a stack starting with a slice of baked eggplant, a spoonful of tomato-olive sauce, a few pieces of bacon, and a handful of fresh arugula.
- Repeat the layers as desired (typically 2-3 layers), finishing with a final topping of tomato sauce, bacon pieces, and a garnish of arugula.
- Serve the crumbed eggplant stacks immediately while hot and crispy.
- Optionally, drizzle with a little olive oil or balsamic glaze for added flavor.
Tips:
- Choose firm eggplants with smooth skin for the best texture.
- For a gluten-free version, substitute the all-purpose flour and bread crumbs with gluten-free alternatives.
- If you're looking to make the dish vegetarian, simply omit the bacon or replace it with a vegetarian bacon alternative.
- Feel free to add extra seasoning to the bread crumb mixture to suit your taste — garlic powder, Italian seasoning, and black pepper can add more depth of flavor.
- Serve with a side of garlic bread or a fresh green salad to complete the meal.
This Crumbed Eggplant Stack with Bacon offers a delightful layering of textures and flavors, making it a stand-out dish for any occasion. With straightforward preparation steps and widely available ingredients, it's a versatile option that can cater to different dietary needs. Enjoy this dish as a scrumptious main course that impresses your family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 10g | 27% |
| Sugar 12g | 12% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.90g | 13% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 99mg | 17% |
| Vitamin B1 0.98mg | 82% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.49mg | 29% |
| Vitamin B9 110ug | 26% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 24mg | 27% |
| Vitamin E 1.75mg | 12% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.36mg | 0% |
| Iron, Fe 3.18mg | 29% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 990mg | 29% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 700mg | 47% |
| Zinc, Zn 1.91mg | 17% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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