Serves 4
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An Italian classic at heart, this pork parmigiana could serve you well as a deliciously easy mid-week meal and a sumptuous dinner complete with some wine. Our special twist includes tender schnitzels with grilled eggplant and crisp prosciutto – a play on the textures of this savoury comfort food that somehow tastes infinitely better homemade.


  • 1 small (230 g) eggplant, sliced thinly lengthways
  • Cooking oil spray
  • 4 slice (60 g) prosciutto
  • 2 tbsps extra virgin olive oil
  • 4 (800 g) uncrumbed pork schnitzels
  • 4 (100 g) bocconcini balls
  • 400 g can cherry tomatoes
  • ⅓ cup loosely packed fresh cress or baby basil leaves

Spray eggplant on both sides with cooking oil; cook on a heated grill plate (or grill or barbecue) over high heat for 2 mins on each side or until browned and tender.


Meanwhile, preheat grill. Place prosciutto on an oven tray lined with baking paper. Grill for about 3 mins or until prosciutto is browned and crisp. Remove from grill; cover to keep warm. Leave grill on.


Meanwhile, heat half the oil in a shallow 2 litre (8 cup) flameproof baking dish over medium-high heat. Season pork; cook for 1 min on each side or until almost cooked. Remove from heat. Remove pork from dish.


Slice bocconcini thinly. Add tomatoes to dish; place pork on top. Top pork with eggplant and bocconcini.


Place baking dish under grill; cook for about 3 mins or until bocconcini melts and pork is cooked through.


To serve, spoon tomato over the pork stacks, top with prosciutto and cress; drizzle with remaining oil.

TIP Suitable to freeze or microwave.

Photo: bauersyndication.com.au

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