Whole Trout Stuffed with a Bacon and Eggplant Dressing

INGREDIENTS

• 1 cup chopped onions
• 2 ounces Parmigiano-Reggiano cheese, grated
• 2 teaspoons chopped garlic
• 1/4 cup finely chopped fresh mild herbs, such as parsley, basil, tarragon and chervil
• 6 slices white bread
• 1 cup water
• 1 tablespoon finely chopped fresh parsley leaves
• Cayenne
• 6 ounces bacon, chopped
• Extra-virgin olive oil
• 1 cup dry white wine
• 1 medium eggplant, medium diced
• 1 lemon, orange or lime juice
• 1 whole trout, about 2 to 3 pounds, cleaned
• Salt