Cut the eggplant into slices that are 1 cm thick (a little over a 1/4 inch), then place them over a wire rack with some paper towels underneath, all in a single layer, season with sea salt on both sides
In the meantime, heat a fry pan with a medium heat and add in the raw hazelnuts and raw blanched almonds, mix continuously, after 4 minutes and the nuts are lightly toasted, remove from the pan and set aside
Add the jarred roasted red bell peppers into a tall plastic cylinder, along with the canned tomato paste, clove of garlic, the toasted hazelnuts and almonds, red wine vinegar and 1/4 cup (60 ml) extra virgin olive oil, then season with sea salt & black pepper, using a hand blender, puree the ingredients until you end up with a thick and creamy sauce, set aside
Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
Meanwhile, move back to the slices of eggplant, after letting them sit for about 15 minutes and some of the water in the eggplant has been extracted, transfer them over some paper towels, in a single layer, and pat completely dry
Crack the eggs into a bowl, add in the parsley and season with sea salt & black pepper, whisk together, add the flour into a separate bowl
Coat each slice of eggplant, first in the flour and then into the egg wash, add the slices into the hot fry pan, all in a single layer, cook in batches, fry for 3 minutes per side or until golden fried all around, transfer into a dish with paper towels
To assemble the dish, place a couple slices of the fried eggplant over a dish, top each one off with some of the romesco sauce, place another slice of eggplant over the sauce, then top off again with some of the sauce, add another slice of eggplant over the sauce and garnish with fresh arugula, enjoy!
Get the Spanish Olive Oil I used to make this Recipe