Tomato Cutlets

Name: Tomato Cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 6 pieces Eggplant (6-7 baby eggplant - halved); 3 pieces Tomato, Beefsteak (3 beefsteak tomatoes – sliced about ¼ inch thick); 1 cup Bread Crumbs (1 cup - Italian style bread crumbs); 2 tbsp Full Cream Milk (2 eggs beaten with 1 tablespoon milk); ½ piece Lemon (Juice of ½ lemon); 2 tbsp Olive Oil (2-3 tablespoons of olive oil); ½ cup Flat Leaf Parsley (½ cup Fresh Italian parsley – chopped); 1 dash Black Pepper (Dashes - pepper); 0 pieces Romano Cheese (Fresh grated Romano cheese); 1 dash Table Salt (Dashes – salt)

30 minMediterranean

Servings5

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Vegetarian
Pescatarian

Steps

1Prepare the eggs, bread crumbs and sliced tomatoes.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.
2Heat 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.
3Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper.
4Let the eggplant saut on one side to a golden color then turn and saut on the other side. This will take about 3 4 minutes on each side.Plate and finish with the parsley garnish, lemon juice and grated cheese.