1 lb (450 g) lean ground pork

1 egg, lightly beaten

2 tbsp breadcrumbs

2 tbsp (30 ml) milk or water

1 tsp dried oregano

1 tsp onion salt

1 pinch red pepper flakes

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

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.

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