Eggplant Parmesan With Bacon And Tomato Sauce

A little bit of bacon goes a long way to adding a richness of flavour to this eggplant parmesan.

The ingredient of Eggplant Parmesan With Bacon And Tomato Sauce

• 1kg ripe tomatoes chopped
• 1 red onion chopped
• 1 bulb of single clove garlic chopped
• 3 teaspoons brown sugar
• 1 cup loosely packed fresh basil leaves
• 500g bacon bones
• 420g can cannellini beans drained
• 1 large 500g eggplant
• 1 3 cup 80ml olive oil
• 3 4 cup 60g grated parmesan
• rocket leaves to serve

The Instruction of eggplant parmesan with bacon and tomato sauce

• 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
• 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
• 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
• 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

Nutritions of Eggplant Parmesan With Bacon And Tomato Sauce

calories: 381 444 calories
calories: 25 grams fat
calories: 6 grams saturated fat
calories: 20 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 15 grams protein
calories: 13 milligrams cholesterol
calories: 260 12 milligrams sodium
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calories: nutritioninformation