Pork Parmigiano

2 pounds thin pork cutlets

7 tablespoons olive oil, divided

3 cloves garlic, finely minced

1 small onion, minced

1 can (about 20 ounces) whole tomatoes

1¼

teaspoons salt

¼

teaspoon pepper

8 ounces tomato sauce

¼

teaspoon thyme

2 eggs

½

cup dried bread crumbs

½

plus 1/3 cup grated parmesan, divided

½

pound mozzarella or muenster cheese, sliced

Pound pork to 1/4-inch thickness.

Add 3 tablespoons olive oil to a skillet and when hot saute garlic and onion until golden. Add tomatoes, salt and pepper, breaking up tomatoes with a spoon. Simmer, uncovered, 10 minutes. Add tomato sauce and thyme, simmer uncovered 20 minutes. Set aside.

In a shallow dish beat eggs well. Combine bread crumbs and ½

cup parmesan in another shallow dish. Dip each piece of pork into egg, coat both sides with parmesan mixture. In 1 tablespoon olive oil saute until golden on both sides, 2 or 3 minutes per side.

Spoon small amount of tomato sauce mixture into a 9-by-13-inch pan. Set pork on top. Pour two-thirds of remaining sauce mixture over the meat. Arrange sliced mozzarella on top and spoon remaining sauce over cheese. Sprinkle with the remaining parmesan. Refrigerate if desired until ready to heat.

One hour before serving remove from refrigerator and let warm to room temperature. Heat oven to 350 degrees; bake for 30 minutes.

Serves eight.