Eggplant Cutlets

Name: Eggplant Cutlets
Ingredients: 1/2 cup Flour; 3 Eggs; 2 cups Bread Crumbs; 1 1/4 teaspoons Salt; 1/4 teaspoon Pepper; 1 Eggplant [about 1 1/4 pounds]; 1/4 cup Olive Oil [1/4 cup per batch of eggplant]; 2 Tomatoes [large, sliced]; 12 ounces Mozarella Cheese [sliced]; 16 Basil Leaves [fresh]; 1/4 cup Parmesan [grated]; 1/4 teaspoon Red Pepper Flakes

12 ingredients

1 steps

Ingredients

1/2 cup Flour
3 Eggs
2 cups Bread Crumbs
1 1/4 teaspoons Salt
1/4 teaspoon Pepper
1 Eggplant [about 1 1/4 pounds]
1/4 cup Olive Oil [1/4 cup per batch of eggplant]
2 Tomatoes [large, sliced]
12 ounces Mozarella Cheese [sliced]
16 Basil Leaves [fresh]
1/4 cup Parmesan [grated]
1/4 teaspoon Red Pepper Flakes

Directions

1

["1. Bread the cutlets: Place flour on a plate. In a shallow bowl, beat eggs with a fork. On a second plate, combine bread crumbs, salt and pepper", "2. Using a serrated knife, slice off the stem from the eggplant and discard. Trim the bottom. Slice the eggplant into about 3/8\"-thick rounds (or somewhere between 1/4\"" and 1/2\"").""