Pasta Stuffed Eggplant and Pork Medallions Recipe

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients:

• 1 cup (or more) canola oil
• 2 eggplants, cut into 1/2-inch slices
• 3 eggs, beaten
• 1 cup (or more) seasoned breadcrumbs
• 2 pork tenderloins, butterflied, pounded to 1/4-inch, sliced into medallions
• 2 cups marinara sauce
• 1 bunch fresh basil leaves
• 1 pound mozzarella cheese, sliced
• 1 cup (or more) Parmesan cheese
• 1 pound angel hair pasta, cooked
• 3 pounds fresh spinach leaves
• 4 cloves garlic, minced
• 1 Tablespoon olive oil
• Salt and freshly ground pepper

Preparation:

Place a small amount of canola oil into a skillet over medium high heat. Dip the eggplant slices first into the beaten egg, and then into the breadcrumbs. Cook for several minutes on each side. Drain well on paper towels.

Dip the pork tenderloin medallions first into the beaten egg, and then into the breadcrumbs. Cook for several minutes on each side. Drain well on paper towels.

Spread a layer of marinara sauce on the bottom of a shallow baking dish. Place the pork medallions onto the sauce. Stack each medallion with a layer of fresh basil leaves, a slice of mozzarella cheese, a sprinkle of Parmesan cheese, a scoop of cooked pasta, a slice of cooked eggplant, another slice of mozzarella cheese, another dash of Parmesan cheese, a dollop of marinara sauce, and a final basil leaf.

Bake the stacks at 350 degrees F. for 15 to 20 minutes until the cheese just begins to melt.

In a skillet, saute the fresh spinach and minced garlic in 1 tablespoon of olive oil, being careful not to burn the garlic. Season with salt and pepper.

To assemble the dish, place the sauteed spinach on a serving platter. Place the stacks on top of the spinach. Season with a drizzle of olive oil and grating of freshly ground pepper.

Yield: serves a crowd

Recipe Source: At Home in the Kitchen by Jorj Morgan (Cumberland House)
Reprinted with permission.

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