BREADCRUMBED PORK WITH GRILLED AUBERGINE & SPICY TOMATO SAUCE

Breadcrumbed pork with grilled aubergine & spicy tomato sauce image

Enjoy a healthier version of this not-so-saintly classic dish

Provided by Mary Cadogan

Time 40m

Number Of Ingredients 9

Ingredients

4 escalopes of pork , about 100g/4oz each
1 egg white
3 tbsp dry breadcrumbs
400g can chopped tomato
1 red chilli , deseeded and thinly sliced
1 garlic clove , thinly sliced
1 tsp sugar
1 large aubergine , cut into ½cm slices
4 tsp olive oil

Steps:

Trim off any visible fat from the pork and season with a little pepper. Beat the egg white with a fork in a shallow dish. Tip the breadcrumbs onto a plate. Coat pork first in egg, then in breadcrumbs. Chill to set the coating until ready to cook.
Tip the tomatoes into a pan with the chilli, garlic and sugar. Bring to the boil, then simmer for about 10 mins until thickened. Brush aubergine slices lightly on both sides with a little of the oil. Grill for 3-4 mins each side until tender and golden.
Meanwhile, heat the remaining oil in a large non-stick frying pan. Add the pork and fry for 3-4 mins each side until golden brown. Serve each pork escalope topped with aubergine slices and a spoonful of tomato sauce, with some green beans on the side, if you like.

Nutrition Facts : Calories 463 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 0.81 milligram of sodium