Tomatsu Parmigiana (Japanese Tomato Parmigiana)

In a saucepan, heat the olive oil and sauté the garlic until it just starts to turn golden.

Add the tomato passata, season with salt, MSG, black pepper, and add the bay leaves. Simmer over low heat until the sauce reduces and thickens.

Season the pork shoulder steaks generously with salt and black pepper. They should be cut about two fingers thick.

Bread the steaks by dipping them successively in all-purpose flour, beaten egg, and finally, the Panko breadcrumbs, pressing lightly to ensure a firm crust.

Fry the steaks in hot oil until golden brown on both sides, flipping halfway through. Remove and set aside to drain excess oil.

In an oven-safe skillet or baking dish, spread a layer of the tomato sauce prepared earlier.

Arrange the breaded and fried steaks over the sauce, cover with more sauce, and finish with the shredded mozzarella and Parmesan cheese.

Bake in a preheated oven until the cheese is lightly melted and browned.