If you can't find pork escalopes choose lean slices of pork fillet and bat them out with a rolling pin.
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.
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
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.