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.
Ingredients
- 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
Steps
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.