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Eggplant and Pork Loaf

1/4 c Stale breadcrumbs, toasted
2 1/2 md (800g) eggplants
Coarse cooking salt
1/2 c Oil
3/4 c Grated parmesan cheese
3/4 c Stale breadcrumbs, toasted extra


Filling:
750 g Minced pork
1 Egg
1 md (150g) onion, chopped
2 Cloves garlic, crushed
2 t Chopped fresh parsley
2 T Tomato paste
1/2 sm Red pepper, finely chopped
1/2 c Stale breadcrumbs, toasted

* You will need a total of 1" cups stale breadcrumbs for this recipe. Spread crumbs on oven tray, toast in moderate oven about 5 mins *

Lightly oil 14cm x 21cm loaf pan, sprinkle with breadcrumbs. Slice eggplants lengthways into 7mm slices, sprinkle with salt, stand 20 mins. Rinse eggplants under cold water, drain, pat dry with paper towel. Heat oil in pan, cook eggplant in batches until browned, drain well on paper towel.

Place a third of eggplants into prepared pan, sprinkle with half the cheese and half the extra breadcrumbs. Top with half the filling, press down firmly. Repeat layering with eggplants, cheese, breadcrumbs and filling, finishing with an eggplant layer. Bake, uncovered, in moderate oven about 1 hours or until loaf is cooked through. Drain off excess liquid, stand 15 mins before serving.

Filling: Combine all ingredients in bowl, mix well.


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