- 1 eggplant
- 1 piece of bacon – pancetta
- 2 eggs
- little cottage cheese or some old matured cheese (optional)
- 1 – 2 tablespoons spelt flour (optional)
- sea salt, pepper, chili pepper, other spices per taste
Cut the eggplant into slices. You can salt it to extract bitterness or possibly moisture, but my advice is not to do it, because then the true taste of eggplant is felt. Drill the sliced slices in the middle. The eggplant hole doesn’t have to be big. Then chop the middle you took out, salt and beat, and put in if you like some chopped chili pepper or chili powder. Add two eggs, whisk it all together. Then add the chopped bacon. Cheese is really optional. For those in restriction, if this is breakfast, an occasional stirring of eggs and cheese is allowed, and for those in non-restriction phase this kind of meal is also allowed for lunch (eggs or cheese are allowed in non-restriction as part of lunch sometimes). Of course, you don’t have to put flour at all, because the eggs will bind the eggplant mixture, I put it to make the mass as firm as possible. Preheat the pan. Pour little permitted oil and arrange the eggplant rings. Then put some filling in each hole and press it as much as possible. You can cover the pan for a minute or two. Then turn the eggplants to the other side. It’s over in two or three minutes.