1 medium eggplant, cut into 8 rounds, each ½ inch (1 cm) thick
1/4 cup (60 ml) olive oil
1 cup (100 g) mozzarella cheese, grated
1 garlic clove, peeled
1 can (14 oz/398 ml) crushed plum tomatoes
1/2 tsp dried oregano
1/2 lb (225 g) linguine
4 garlic cloves, finely chopped
1 pinch red pepper flakes
3 tbsp (45 ml) olive oil
In a bowl, combine the pork, egg, breadcrumbs, milk, oregano, onion salt and red pepper flakes. Season with pepper.
Shape the ground pork mixture into eight thin patties. Refrigerate.
In a large skillet, brown the eggplant slices on both sides in the olive oil. Season with salt and pepper. Set aside on a plate. In the same skillet, brown the patties for about 2 minutes on each side. Add oil, as needed. Set aside on a plate.
With the rack in the highest position, preheat the oven to broil.
In the same skillet, soften the onion and garlic in the cooking fat remaining in the skillet. Add the tomatoes and oregano. Bring to a boil and simmer for 5 minutes. Return the pork patties to the skillet and cover with the sauce. Simmer gently for 5 minutes or until the meat is cooked. Place an eggplant slice on each patty and sprinkle with the cheese. Transfer to the oven and broil for 5 minutes or until the cheese is golden.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/4 cup (60 ml) of the pasta cooking water. Drain the pasta.
In the same pot over low heat, soften the garlic with the red pepper flakes in the oil. Add the pasta and reserved cooking water, as needed. Toss to coat the pasta. Adjust the seasoning. Serve the pasta with the pork and eggplant patties.