Breadcrumbed pork with grilled aubergine & spicy tomato sauce

• escalopes of pork4

  about 100g/4oz each

• egg white1
• dry breadcrumbs↗3 tbsp tbsp
• can chopped tomato400g g
• red chilli↗1

  deseeded and thinly sliced

• garlic clove↗1

  thinly sliced

• sugar↗1 tsp tsp
• large aubergine↗1

  cut into ½cm slices

• olive oil↗4 tsp tsp

Step-by-step instructions

1. 1

   Trim off any visible fat from the pork and season with a little pepper. Beat the egg white with a fork in a shallow dish. Tip the breadcrumbs onto a plate. Coat pork first in egg, then in breadcrumbs. Chill to set the coating until ready to cook.

2. 2

   Tip the tomatoes into a pan with the chilli, garlic and sugar. Bring to the boil, then simmer for about 10 mins until thickened. Brush aubergine slices lightly on both sides with a little of the oil. Grill for 3-4 mins each side until tender and golden.

3. 3

   Meanwhile, heat the remaining oil in a large non-stick frying pan. Add the pork and fry for 3-4 mins each side until golden brown. Serve each pork escalope topped with aubergine slices and a spoonful of tomato sauce, with some green beans on the side, if you like.