Pork cutlets with eggplant

Delicious combination of cutlets and eggplant for a delicious and healthy dinner. The culinary recipe of pork cutlets with eggplant is for lovers of hearty traditional homemade food, not devoid of aesthetic taste. I liked this beautiful food right away, as soon as I saw it on the table of friends and I immediately hurried to write down the recipe.

Arkady and Svetlana

Recipe author

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Composition / ingredients

Servings:

Pork

500

Eggplant (small)

Onion

Vegetable oil (according to the size of the pan)

White bread (piece)

Black bread (piece)

Eggs

Tomatoes

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 48 % 12 g

Carbohydrates 24 % 6 g

151 kcal

GI: 67 / 33 / 0

Step-by-step cooking

Cooking time: 1h

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Cut into cubes and fry the onion until golden brown. At this time, bread is soaked in water, and preferably in milk. Soaked bread, fried onions and meat are passed through a meat grinder. I salt and pepper the minced meat and mix it thoroughly. I make round cutlets, which I immediately dip in a raw egg beaten in a mixer. I fry the cutlets in vegetable oil on both sides and remove them from the pan. I cut the eggplant into thick circles, which I put on the bottom of the pan. For each circle of eggplant, I put a cutlet and pour about half a glass of water into the pan. I cover pork cutlets with eggplant with a lid and cook food on low heat for half an hour.

I decorate the prepared food with tomato rings and dill or parsley greens. Basil is also suitable for those who enjoy its taste.