Recipe

Pork And Eggplant Cutlets With Olive Tomato Sauce

Ingredients

2 cups Olive Tomato Sauce
5 tablespoons olive oil
8 vertical 1/2-inch slices peeled eggplant (about 1 large or 2 medium eggplants)
8 boneless pork loin cutlets (about 3 ounces each and 1/2 inch thick)
4 teaspoons Emeril's Creole Seasoning

Prepare the Olive Tomato Sauce, and cover to keep warm.
Heat 2 tablespoons of the oil in a large skillet over high heat. Add 4 slices of the eggplant and sautÈ until golden brown, for about 2 1/2 minutes on each side. Remove the eggplant with tongs, add 2 tablespoons of the oil to the skillet, and when itís hot, repeat the process with the remaining 4 slices of eggplant. Remove the eggplant with tongs, and drain on paper towels.
Sprinkle the pork with the Creole Seasoning, using 1/4 teaspoon per side of each cutlet.
Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the cutlets and sautÈ until brown, for about 2 minutes on each side.
To serve, arrange 2 slices of eggplant with 2 pork cutlets on each of 4 plates and nap with 1/2 cup of the Olive Tomato Sauce.