1/4 cup of olive oil (60 ml)
8 medium eggplant slices, each 0.5 cm thick (40 g)
1 medium zucchini, diced (200 g)
2 cloves of garlic, mashed
1 tablespoon of salt
4 slices of pork loin without skin (80 g)
1/4 cup of milk (60 ml)
1/4 cup of grated Parmesan cheese (30 g)
1 cup of brie cheese, crumbled (170 g)
1/3 cup of dried tomato, diced (65 g)
3 tablespoons of chopped parsley
3/4 cup of mayonnaise (150 g for serving)
1/4 cup of olive oil (60 ml)
8 medium eggplant slices, each 0.5 cm thick (40 g)
1 medium zucchini, diced (200 g)
2 cloves of garlic, mashed
1 tablespoon of salt
4 slices of pork loin without skin (80 g)
1/4 cup of milk (60 ml)
1/4 cup of grated Parmesan cheese (30 g)
1 cup of brie cheese, crumbled (170 g)
1/3 cup of dried tomato, diced (65 g)
3 tablespoons of chopped parsley
3/4 cup of mayonnaise (150 g for serving)
In a medium skillet, combine the olive oil, eggplant, zucchini, garlic, and salt
Cook over medium heat, stirring occasionally with a wooden spoon, until the vegetables are tender (approximately 7 minutes)
Reserve. Reserve
Brush each pork loin slice with 1 tablespoon of milk and reserve
Separate four baking dishes with capacity for 3/4 cup (180 ml) and place one eggplant slice at the bottom of each
Top with a pork loin slice, sprinkle with Parmesan cheese, cover with zucchini, mussarela, dried tomato, parsley, and another eggplant slice
Press well with your fingers
Unmold onto four plates and serve immediately
Serve with mayonnaise
488 calories per serving
