Italiano Eggplant and Pork Chops Bake
Here's what you'll need:
- 1 medium size eggplant, peeled cut into small cubes
- 1 can of tomato paste
- 2 cups of water
- 1 tbsp sugar
- 1 can of italian style diced tomatoes
- 1 tbsp of Extra Virgin Olive Oil
- 4 boneless pork chops
- 1 cup of italian style breadcrumbs
- 1 cup of shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp sweet basil (flakes or fresh finely chopped)
- salt and pepper
First, make sure you prep your eggplant. Peel the skin off and cut the eggplant into small cubes. Also, preheat your oven to 350 degrees. Then, in a large pot put your tomato paste and water. Over a low-medium heat use a whisk to combine the two until there are no lumps. Whisk in the sugar and bring the mixture to a slight boil. Reduce the heat to low heat and add the italian style diced tomatoes. Let simmer for about 3 minutes, stirring often. Now it is time to add the eggplant! Stir the cubed eggplant into the tomato mixture. Let the eggplant cook for about 5 minutes, stirring often.
While the eggplant is cooking, we need to begin preparing our 13 x 9 baking dish. Using the extra virgin olive oil to grease the pan. Season the pork chops with a little salt and pepper, then place them in the baking dish.
Once the eggplant is beginning to soften pour, remove it from heat and pour it on top of the pork chops. Evenly spread the breadcrumbs on top of the mixture. Mix the oregano, garlic powder, and sweet basil with the mozzarella cheese. Sprinkle the mozzarella cheese mixture on top.
Cover the baking dish with foil and bake for 40 minutes covered or until the pork chops are fully cooked. Then enjoy! I suggest making pasta or noodles as the side dish!
Until we eat again,
Amateur Chef Cheryl
