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Pork and eggplant parmigiana recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Make ahead pork and eggplant parmigiana, sure to please the whole family!
Ingredients:
  • 75g breadcrumbs
  • 20g parmesan
  • 1 garlic clove, crushed
  • 20.00 ml flat-leaf parsley, finely chopped
  • 2 Free Range Eggs, lightly whisked
  • 2 x 400g pkts Pork Sizzle Steak*
  • Olive oil, to shallow-fry
  • 1 large eggplant, sliced crossways
  • 500g Mum’s Sause Garden Veg
  • 200g mozzarella, sliced
  • Green salad, to serve
Instructions:
  • Combine breadcrumbs, parmesan, garlic, and parsley in a shallow bowl. Season to taste. In another shallow bowl, place the egg. Dip each pork steak in the egg, then coat with the breadcrumb mixture. Transfer to a plate and repeat with the rest of the pork, egg, and breadcrumbs.
  • Pour a generous amount of oil into a spacious frying pan, ensuring it reaches 1cm up the side. Heat the pan over medium heat. Sear the pork in batches for 3 minutes on each side until beautifully golden and fully cooked. Place the pork on a paper towel-lined plate. Clean the pan thoroughly.
  • Pour enough oil into the frying pan to reach 1cm up the side. Heat over medium-high heat. Fry the eggplant in batches for 1 minute on each side until golden brown. Place on a paper towel-lined plate.
  • Preheat the grill on high. Line a large baking tray with foil. Arrange the pork on the tray, then spoon pasta sauce over it. Layer with eggplant slices and mozzarella on top. Grill for 5 minutes until the mozzarella is golden and melted.
  • Distribute the pork mixture and salad evenly on individual plates and season to taste.

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