This recipe goes with Luca's Eggplant Parmesan
Coastal Living NOVEMBER 2007
Heat a nonstick skillet over medium heat. Add pancetta; cook 6 minutes or until crisp. Add garlic, and cook 1 minute. Remove from pan.
Heat oil in pan over medium-high heat. Add bread; saute 5 minutes or until toasted. Remove from pan, and add to pancetta mixture. Cool to room temperature. Toss with parsley, Parmesan, and pepper.
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