I know, I know, the most common are Chicken and Veal, but I like changing things up and going against the grain. I've had Turkey Parmigiana but this time I decided to go with Pork, and I'm so glad I did because it works wonderfully and is just as good as the others.
I used Pork Scallopini which is nice and thin.
The recipe is adapted from an Easy Everyday Cooking card.
1/2 cup vegetable oil, divided
1 small onion, chopped
1 clove garlic, crushed
2 (15 oz) cans diced tomatoes, undrained
1 (6oz) can tomato paste
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
1 bay leaf
6 pork scallopini
2 eggs, beaten
1/2 cup seasoned bread crumbs
1 cup shredded mozzarella cheese (or sliced)
1/2 cup grated Parmesan cheese, divided
Preheat oven to 400 F.
Grease a large baking dish. Heat 2 tablespoons oil in a large skillet over medium-high heat; add onion and garlic. Cook until tender, about 5 minutes.
Stir undrained tomatoes and tomato paste into skillet. Add basil, oregano and bay leaf; mix well. Simmer, stirring frequently for 20 minutes. Discard bay leaf.
Dip pork in egg and coat with bread crumbs. Saute in remaining oil, turning once, until browned, about 5 minutes; drain.
Layer tomato mixture,
pork, mozzarella and 1/4 cup parmesan in prepared baking dish.
Bake until browned and bubbly, about 15 minutes.
Sprinkle with remaining parmesan cheese before serving.