Dig into this crumbed pork and eggplant parmigiana for dinner this week. It’s a great recipe to prep ahead of time for busy weeknights.
Serves66
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
1 cup (75g) panko breadcrumbs
1/4 cup (20g) finely grated parmesan
1 garlic clove, crushed
1 tbs finely chopped flat-leaf parsley
2 Coles Australian 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 Sauce Garden Veg
200g mozzarella, sliced
Green salad, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
