Pork Parmigiano With Eggplant Caponata & Rosemary

1. 1

   Preheat oven to 400u00b0. Evenly coat pork with eggs, then bread crumbs; set aside.

2. 2

   In 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.

3. 3

   In 13 x 9-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.

* Per serving · 4 servings · Values may vary.

No additional tips available.