Stuffed Pork Rolls
| Yield: | 6 Servings |
| Categories: |
| 1 | lb | Pork cutlets from the loin |
| ( 6 pieces) | ||
| Olive oil | ||
| For frying the eggpl | ||
| 1 | lb | Eggplant -- 1/4" slices |
| Salted, and drained | ||
| 2 | Garlic cloves -- minced | |
| 1/4 | c | Breadcrumbs |
| 2 | oz | Grated pecorino cheese -- ( |
| 1/2 | Cup) | |
| 1/4 | c | Chopped parsley |
| Salt and pepper | ||
| 2 | tb | Extra-virgin olive oil |
| 1 | lg | Onion -- thinly sliced |
| 3 | tb | Olive oil |
| 1/2 | c | White wine |
| 18 | Cherry tomatoes -- washed | |
| Roasted 5 min. in 37 |
Advertisement