Tomato Cutlets

Name: Tomato Cutlets
Ingredients: 3 beefsteak tomatoes - sliced about 1/4 inch thick; 7 baby eggplant halved; 2 eggs beaten with a splash of milk; 1 cup italian style bread crumbs; 1/2 cup Italian parsley Fresh, - chopped; grated romano cheese Fresh; 1/2 lemon; salt Dashes -; pepper Dashes -; 3 tablespoons olive oil; bread crumbs; Italian parsley; lemon; olive oil; tomatoes

15 ingredients

5 steps

Ingredients

3 beefsteak tomatoes - sliced about 1/4 inch thick
7 baby eggplant halved
2 eggs beaten with a splash of milk
1 cup italian style bread crumbs
1/2 cup Italian parsley Fresh, - chopped
grated romano cheese Fresh
1/2 lemon
salt Dashes -
pepper Dashes -
3 tablespoons olive oil
bread crumbs
Italian parsley
lemon
olive oil
tomatoes

Directions

1

Prepare the eggs, bread crumbs and sliced tomatoes.
2

Dip the tomato slice in the egg wash and then in the bread crumbs. If you have extra egg wash and bread crumbs you can repeat this process.
3

Heat a large frying pan with the olive oil and place the prepared tomato slices in the pan. When the tomatoes have a nice golden color gently flip and finish cooking on the other side. This will take about 3-4 minutes on each side on medium heat.
4

Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper. Let the eggplant saute on one side to a golden color then turn and saute on the other side. This will take about 3 - 4 minutes on each side.
5

Plate and finish with the parsley garnish, lemon juice and grated cheese.