Golden Poppies our State Wildflower

Thursday, May 1, 2014

TGGD PORK AND EGGPLANT PARMIGIANA Southern California Recipe (Fresh flavors and locally sourced ingredients)

The idea with this dish is to add more vegetables and use a little meat, so it becomes lighter and using less cheese also helps.
By baking the eggplant slices before hand also cuts the oil use in half.
Prepare all the vegetables as inTGGD before  chopping and slicing.
Also make own stock as inTGGD
Use very lean cut of pork..tenderloin with the fat removed

or even ground lean pork/turkey works

Serves 4-6


1 x 15ozs canned chopped tomatoes in their juice
1 x12ozs chicken stock

2 tbsp olive oil
 4 cloves garlic smashed and minced
1 cup finely diced(processed) celery
1 cup finely minced carrot
1 cup finely minced onion

2tsp dried Italian herbs  ( basil,oregano, rosemary,thyme mixed)
salt and pepper to taste
1/2 cup red wine  optional)
Cook the base vegetables as in TGGD.
Add the wine and then the stock and canned tomatoes.
Bring to boil and add salt and pepper to taste, simmer for 20 mins covered..remove any scum
Remove from heat and check seasonings.
Set aside.


2 pork loins fat trimmed OR 4 skinless, boneless chicken breasts and cut into 1/2 thick slices, flatten to 1/4 inch thick using meat hammer or rolling pin (I have used an empty wine bottle in past)..making scaloppine

OR 2 pounds ground pork or turkey* if using ground meat, then add it to the sauce when the onions are opaque and cook to  turn it golden brown before adding the wine, then continue with the sauce recipe

1 x16ozs (2 cups) cooked beans drained
2 large eggplant sliced into 1/4 inch slices, salted and drained, then baked in 400f oven until golden brown( drizzle with a little olive oil before baking). 6-8 slices

 2 large eggs beaten
seasoned flour
dry breadcrumbs
1/2 cup butter

1/4 cup grated Parmesan cheese

1/4 cu shredded Mozzarella cheese

2 tbsp finely minced Fresh rosemary

Dip the slices of pork into the seasoned flour, then the egg and finely the breadcrumbs to coat, shake off the excess and set aside.

Saute the pork in the hot butter until golden brown on all side and again set aside.

In a greased 8 x 13x 2 inch deep ovenproof casserole add 1/3 the sauce.
top this with a layer of eggplant slices.
Sprinkle lightly with the grated Parmesan, then add half the beans.
Top with the pork slices
Repeat the process using up all the eggplant slices, beans and the pork.
Top with final 1/3 sauce mix and bake well covered with foil on a lined cookie sheet , and bake 35 mins or until bubbling well.
Remove the foil &  add the grated Mozzarella and minced rosemary
Sauce made with ground turkey

Bake a further 10 mins until cheese is melted.
Remove from heat and allow to settle for 10 mins before serving.
This is a high fiber and very tasty dish..a complete meal in fact.

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