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1
Trim the stem off the eggplant.
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2
Slice a wide strip of skin off lengthwise on either side and discard, then slice the eggplant lengthwise into 1/4-inch slices.
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3
Salt and pepper them, and dredge lightly in flour.
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4
(If you are using zucchini, cut it into diagonal 1/4-inch slices and dredge them.)
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5
Heat 1 tablespoon of the olive oil in a 6-inch frying pan, and lightly brown the eggplant slices on both sides, adding a little more oil if necessary.
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6
Remove to paper towels.
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7
Cut scallop-sized pieces of pork (see procedure in preceding recipe), and flatten them between sheets of wax paper, then salt and pepper lightly and dredge in flour.
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8
Add the butter to the pan, and saute the pork for a minute or two on each side.
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9
Remove from the pan, and set aside with the eggplant.
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10
Toss in the shallot, saute briefly, then splash in the wine and let it almost boil away.
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11
Put the pieces of meat back in the skillet in one layer, with leaves of basil laid over them, then arrange the slices of eggplant on top, and spoon about 1 tablespoon of the tomato sauce over each piece.
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12
Sprinkle the cheese over it, and drizzle just a little tomato sauce in the bottom of the pan, along with the stock.
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13
Bake in a preheated 400 oven for 810 minutes, or until the meat is tender when poked and there is still a little sauce left in the pan.
