Marietta Community Foundation

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Ingredients To Our Success: The Iaderosa Family

Recently, Marietta Community Foundation published several stories of local families and organizations in the Foundation’s 2020 Annual Report, including this one. Each of these comes from different backgrounds and perspectives, but they all serve as a crucial ingredient to our community.

“There were a couple of things I wasn’t going to do when I graduated from college. Number one was sell insurance and the other was work in a bank.” – Mike Iaderosa

As life would have it, Mike spent the entirety of his career in banking. Although, there is much more to him than meets the eye.

Freshly married, Mike and Joyce Iaderosa moved to Marietta 40 years ago. They only intended to stay for 3-4 years while Mike gained some management experience, but now they have no intentions of leaving this community.

“My boss at Marietta Savings was also a mentor. He taught me more about people than he ever did banking, and he taught me how to be a success,” Mike said. “One of those things was giving back to the community.”

At one point in time, Mike was on the Board for at least six local nonprofits. Joyce said that she would keep the home fires burning while he was out gallivanting to all of his meetings.

Despite being associated with so many different local organizations, Mike and Joyce have a special spot in their hearts for Marietta Community Foundation.

Mike served on the Board of Directors for about 4 years, and still serves on the Marketing Committee. They are also members of the 1788 Legacy Society.

“The number of people that we, as a Foundation, reach is why we’re so active in it and will continue to be, even after we’re gone.”

Mike also noted that the grant cycles really show the impact that the Foundation has.

“The fact is, there you can see how many people we affect, and how many people rely on us to survive. It’s a great organization that started from almost nothing and grew.”

When thinking about the future of the Foundation, Mike said it best. “It’s been a great ride, but it’s not over.”


Baked Eggplant Sandwiches

INGREDIENTS

  • 2 Small Eggplants, Sliced into 1/2” Rounds

  • Salt and Pepper

  • 2 Tablespoons Fresh Parsley, Chopped

  • 1 Cup Breadcrumbs

  • 1/4 Cup Grated Parmesan Cheese

  • 1/2 Pound Provolone or Mozzarella Cheese, Thinly Sliced

  • 1 Cup White Flour

  • 3 Eggs, Beaten

INSTRUCTIONS

  • Place eggplant slices on paper towels, lightly salt and let rest for at least 20 minutes. Preheat oven to 350°. Spray a baking sheet with Pam.

  • Mix together breadcrumbs, Parmesan cheese, parsley, salt, and pepper.

  • Place a slice of cheese between two eggplant rounds. Hold together firmly and coat both sides with flour. Dip the sandwich into beaten eggs and then into the breadcrumb mixture to coat both sides. Place on an oiled baking sheet.

  • Bake for 35-40 minutes or until easily pierced with a fork.

  • Serve hot or at room temperature.

  • Optional: serve with marinara sauce for dipping.