Pork Chop with Eggplant and Pasta

Ingredients:

4 pork loin chops
1 large eggplant
2 cloves finely chopped garlic
1 1/2 tablespoon parsley
1/2 teaspoon oregano
1/2 teaspoon finely chopped rosemary
1 can crushed tomatoes
1/4 cup wine
1 pound pasta

Directions:

Flatten the pork chops between plastic paper to make a thin cutlet.  Salt and pepper the cutlets, dredge in flour and lightly fry on both sides, remove and set aside.  Cut the eggplant into about 1/2 slices and lightly fry until golden brown on each side and remove and set aside.  Place the cutlets back into the pan, place the eggplant on top of the cutlets.  Add the can of tomatoes, wine and fresh herbs.  Place in a 350 degree oven (covered) for 30 minutes.  Remove from the oven and let stand for 5 minutes.  Boil 1 pound of any pasta.  Plate the cutlets and eggplant.  Add the remaining sauce to the cooked pasta, add grated cheese and serve. Delicious!

Serves 4