Pork and eggplant parmigiana

INGREDIENTS

1 cup (75g) panko breadcrumbs or gluten free

1/4 cup (20g) finely grated parmesan

1 garlic clove, crushed

1 tbs flat-leaf parsley, finely chopped

2 Free Range Eggs, lightly whisked

2 x 400g pkts "Coles" Australian Pork Sizzle Steak*

Olive oil, to shallow-fry

1 large eggplant, sliced crossways

500g "Coles" Mum’s Sause Garden Veg

200g mozzarella, sliced

Green salad, to serve

METHOD

Step 1

Place the breadcrumbs, parmesan, garlic and parsley in a shallow bowl and stir to combine. Season. Place the egg in a separate shallow bowl. Dip 1 pork steak in the egg, then in the breadcrumb mixture and turn to coat. Transfer to a plate. Repeat, in batches, with the remaining pork, egg and breadcrumb mixture.

Step 2

Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook the pork, in batches, for 3 mins each side or until the pork is golden and cooked through. Transfer to a plate lined with paper towel. Wipe the pan clean.

Step 3

Add enough oil to the frying pan to come 1cm up the side. Heat over medium-high heat. Cook the eggplant, in batches, for 1 min each side or until golden brown. Transfer to another plate lined with paper towel.

Step 4

Preheat grill on high. Line a large baking tray with foil. Place the pork on the lined tray. Spoon the pasta sauce evenly over the pork. Top with the eggplant and mozzarella. Cook under the grill for 5 mins or until mozzarella melts and is golden.

Step 5

Divide the pork mixture and salad evenly among serving plates. Season.