Eggplant is one of my favorite veggies because it is easy to cook and you can make a number of different dishes with it. This time I thought about stacking them and fill them with something. A light bulb in my head said girl, make a yummy stew ground pork, fill the layers and top them with parmigiana Reggiano cheese. Hello!
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $6.86 or $2.29 per serving
Difficulty Level: Easy __X__ Intermediate ____ Advanced
1 medium size (1 lb.) eggplant ($1.75)
1 tbsp. sea or kosher salt (.10)
1 tbsp. olive oil to shallow fry the eggplant slices (.35)
1 egg white whisked (.16)
½ lb. ground pork ($2.35)
½ tbsp. Angie’s dried seasoning (.35)
1 tsp. olive oil to cook the ground pork (.35)
1 tbsp. dried onion and 1 tbsp. of dried garlic flakes or powder (.50)
2 tbsp. diced fire roasted tomatoes (.35)
1 tbsp. tomato sauce (.25)
1 tbsp. Spanish olives (.35)
Wash, cut the eggplant in ½ inch slices, set them in a wire rack, sprinkle with salt generously on both sides to make them sweat. (That takes any bitter away from them)
Season the ground pork with ½ tbsp. Angie’s dried seasoning.
Add 1 tbsp. olive oil to a skillet to cook the ground pork. And break the pork pieces.
Add the dried onion, garlic, and when almost done, add the roasted diced tomatoes and tomato sauce. Stir until blend and add the olives and chopped parsley or any other herb you may have at home.
Go back to the eggplant, wash the salt quickly and pat them dry completely.
Brush them with egg white.
Shallow fry them 2 or 3 disks at a time in a skillet with olive oil. Set aside to drain.
Ready to arrange your sandwich by adding a handful of spinach to a plate, top with an eggplant disk, top with ground pork and cheese, cover with another disk and do it all over again.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.