Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork cutlets from the loin
( 6 pieces)
Olive oil
For frying the eggpl
1 lb Eggplant -- 1/4" slices
Salted, and drained
2 Garlic cloves -- minced
1/4 c Breadcrumbs
2 oz Grated pecorino cheese -- (
1/2 Cup)
1/4 c Chopped parsley
Salt and pepper
2 tb Extra-virgin olive oil
1 lg Onion -- thinly sliced
3 tb Olive oil
1/2 c White wine
18 Cherry tomatoes -- washed
Roasted 5 min. in 37

Cut the cutlets in half crosswise and pound them. Heat 1/2 inch olive
oil in a frying pan. Squeeze the eggplant dry and fry in the hot oil
until golden on each side. Drain on paper towels. Mix the garlic,
breadcrumbs, cheese, parsley, salt and pepper together. Moisten with
2 tablespoons olive oil. Cover the pork cutlets with the eggplant.
Dived the bread crumb seasoning evenly over each cutlet. Roll up and
secure with toothpicks. Fry the sliced onion in 3 Tbsp olive oil
until softened but not browned. Add the wine and reduce by half.
cover the pan and cook over low heat 10 minutes. Cut the tomatoes in
half and add to the pan with the salt and pepper. Cover again and
cook 15 minutes or until the pork releases easily when tested with a
skewer. Remove the pork, tomatoes and onions to a serving platter
with a slotted spoon. Reduce the cooking liquid to 1/3 cup and pour
over the pork.

Recipe By : RED FLA

From: Emory!rahul.Net!watson#sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

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