Hello. This was one of the best things I've made in a while. You need an eggplant, pork loins, mozzarella, spinach, and basil. Start by Putting a pot big enough to fit the eggplant half full of water on the stove to boil, add salt. Peel your eggplant and put it in the boiling water for 12-15 minutes, you'll need to weigh it down, it floats. take it out of the water and let it drain, cut it in half lengthwise, and pat it dry with paper towels. Then cube it, you're going to have to continue to pat this dry. When thats finished toss the eggplant in olive oil, salt, and pepper and the put it in the broiler for 8-10 minutes. While these are baking I started preparing the tenderloins. I used 2 single tenderloins, you could use one thicker one and butterfly it. I got these very cool frozen basil cubes from Trader Joe's. Start by spreading the basil on the pork, then you're going to layer the filling, and the cheese will be the glue. First I put a few cubes of mozzarella, then some of the roasted eggplant, some more mozzarella, then the spinach, some more mozzarella, and finally the other tenderloin. Season the outsides with salt and pepper, pin them together with some tooth picks and bake on 375 degrees for 10-12 minutes. On the side just some penne with peppers, tomatoes, and mozzarella. Viva Italiano!
