Grilled Loin Chops with Eggplant Parmigiana
Recipe courtesy of the Meat and Livestock Australia.
2 cups tomato pasta sauce
1 pound eggplant roughly chopped into 1-inch pieces
1/2 pound cherry tomatoes, halved
12 Australian Lamb loin chops
1 teaspoon olive oil
Salt and ground black pepper to taste
Prepared mashed potatoes or cooked pasta for accompaniment
Fresh Parmesan shavings (or grated) for garnish
- Place the tomato pasta sauce in a saucepan and add the chopped eggplant and tomatoes. Bring to the boil, reduce heat and simmer covered for 20 minutes or until the eggplant is tender.
- Rub the lamb chops with oil and sprinkle with salt and black pepper.
- Grill or broil 4 to 5 minutes on each side or until cooked to your liking.
- Serve with mashed potatoes or pasta, garnished with Parmesan shavings.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.