Tomato Cutlets
By: Lady Catherine ...
Published: Wednesday, May 1, 2013 - 7:42am

Ingredients




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

Preparation

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