Breaded Luncheon Meat Parmigiana


  1. Combine Japanese breadcrumbs, parsley, salt and pepper. Coat luncheon meat with flour, dip in beaten eggs then dredge in breadcrumb mixture.
  2. Heat 1/2 cup oil then fry breaded luncheon meat until golden brown. Set aside.
  3. In a saucepan, sauté garlic and onion in oil. Pour in tomatoes and simmer for 3 minutes over low heat. Season with salt and pepper. Set aside.
  4. Transfer pasta in a deep ovenproof dish. Arrange the breaded luncheon meat on top. Pour tomato sauce over it. Top with grated cheese. Bake until cheese melts. Serve hot.

Makes 4 to 6 servings.