Breaded Luncheon Meat Parmigiana

Procedure:

  1. Combine Japanese breadcrumbs, parsley, salt and pepper. Coat luncheon meat with flour, dip in beaten eggs then dredge in breadcrumb mixture.
  2. Heat oil then fry breaded luncheon meat until golden brown. Set aside.
  3. In a saucepan, heat oil then sauté garlic and onion. 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 in the oven set at 350°F until cheese melts. Serve hot.

Makes 6 servings.