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1
Place the bread in large glass rectangle dish.
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2
Pour the water over the bread and allow to sit for 10 minutes.
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3
In a large skillet, over medium heat, cook the bacon until crispy.
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4
Remove with a slotted spoon and drain on paper towels.
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5
Set aside.
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6
Add the onions to the skillet.
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7
Season with salt and cayenne.
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8
Cook for 2 minutes.
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9
Add the eggplant.
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10
Season with salt and cayenne.
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11
Cook until wilted, about 4 minutes.
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12
Remove the pan from the heat and turn the vegetable mixture into a mixing bowl.
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13
Cool completely.
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14
Remove the bread from the water and squeeze out the water.
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15
Add the bread, bacon, reserved water, and garlic to the eggplant mixture.
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16
Season with salt and cayenne.
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17
Mix well.
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18
Stir in the herbs and cheese.
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19
Set aside.
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20
Preheat the grill.
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21
Season the trout with salt and cayenne.
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22
Place the trout in the center of the piece of foil.
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23
Spoon the dressing in the cavity of the trout.
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24
Add the wine and wrap the fish tightly in the foil, forming a pouch.
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25
Place the fish on the grill over a low flame and cook 25 to 30 minutes or until flaky.
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26
Remove from the grill and squeeze lemon, lime or orange juice over the fish and serve on a large platter.
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27
Drizzle the entire plate with the extra-virgin olive oil and garnish with parsley.
