Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing

Ingredients

• 6 slices white bread
• 1 cup water
• 6 ounces bacon (chopped)
• 1 cup onion (chopped)
• salt (to taste)
• cayenne pepper (to taste)
• 1 medium eggplant (diced)
• 2 teaspoons garlic (minced)
• 1/4 cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped)
• 2 ounces parmigiano-reggiano cheese (grated)
• 1 (2-3 lb)  trout (cleaned)
• 1 cup dry white wine
• 1 lemon, juice of (may sub lime)
• extra-virgin olive oil
• 1 tablespoon fresh parsley (finely chopped)

Directions

1. 1

   Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.

2. 2

   In a lrg skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.

3. 3

   Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.

4. 4

   Remove the bread from the water & squeeze out all the water.

5. 5

   Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.

6. 6

   Preheat grill & season trout w/salt & cayenne.

7. 7

   Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.

8. 8

   Place the trout on the grill over a low flame & cook 25-30 min or till flaky.

9. 9

   Remove from the grill, squeeze lemon or lime juice over the trout & serve on a lrg platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.