Pork parmigiana bake

Deliciously easy!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This delicious baked pork recipe is a fun twist on the Aussie pub favourite. We've paired tender schnitzels with grilled eggplant and crisp prosciutto for a flavour-packed dinner in no time at all.
Looking for more pub favourites?


Pork parmigiana bake
  • 1 small (230g) eggplant, sliced thinly lengthways
  • cooking oil spray
  • 4 slice (60g) prosciutto
  • 2 tablespoon extra virgin olive oil
  • 4 (800g) uncrumbed pork schnitzels
  • 4 (100g) bocconcini balls
  • 400 gram can cherry tomatoes
  • 1/3 cup loosely packed fresh cress or baby basil leaves


Pork parmigiana bake
  • 1
    Spray eggplant on both sides with cooking oil; cook on a heated grill plate (or grill or barbecue) over high heat for 2 minutes on each side or until browned and tender.
  • 2
    Meanwhile, preheat grill. Place prosciutto on an oven tray lined with baking paper. Grill for about 3 minutes or until prosciutto is browned and crisp. Remove from grill; cover to keep warm. Leave grill on.
  • 3
    Meanwhile, heat half the oil in a shallow 2-litre (8-cup) flameproof baking dish over medium-high heat. Season pork; cook for 1 minute on each side or until almost cooked. Remove from heat. Remove pork from dish.
  • 4
    Slice bocconcini thinly. Add tomatoes to dish; place pork on top. Top pork with eggplant and bocconcini.
  • 5
    Place baking dish under grill; cook for about 3 minutes or until bocconcini melts and pork is cooked through.
  • 6
    To serve, spoon tomato over the pork stacks, top with prosciutto and cress; drizzle with remaining oil.


Suitable to freeze or microwave.

More From Women's Weekly Food