3 beefsteak tomatoes – sliced about ¼ inch thick
6-7 baby eggplant - halved
2 eggs beaten with a splash of milk
1 cup - Italian style bread crumbs
½ cup Fresh Italian parsley – chopped
Fresh grated Romano cheese
Juice of ½ lemon
Dashes – salt
Dashes - pepper
2-3 tablespoons of olive oil
Prepare 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.
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.
Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper. Let the eggplant sauté on one side to a golden color then turn and sauté 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.