Pork Parmigiano with Eggplant Caponata and Rosemary Recipe

Pork Parmigiano with Eggplant Caponata and Rosemary

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This superb Italian dish is made with Bertolli Premium Pasta Sauce.

Shared by hmarshak

Ingredients

1 1/2 lbs. thin pork cutlets
2 eggs, beaten
2 C. plain dry bread crumbs
1/2 C. vegetable oil
2 pouches Bertolli® Premium Sun Ripened Tomato & Olive Pasta Sauce, divided
2 7.5-oz. jars caponata
1 tsp. chopped fresh rosemary (optional)
2 C. shredded mozzarella cheese (about 8 oz.)

Directions

Preheat oven to 400 degrees. Evenly coat pork with eggs, then bread crumbs; set aside.

In a 12-inch nonstick skillet, heat oil over medium-high heat and cook pork, turning once, 4 minutes or until golden brown. Drain on paper towels, then season, if desired, with salt and pepper.

In 13x9-inch baking dish, spread 1 pouch Sauce. Add pork, then top with remaining Sauce and caponata. Sprinkle with rosemary and cheese. Bake 15 minutes or until cheese is melted and pork is done.

From Bertolli.com.