Summary

Tomato Cutlets might be just the main course you are searching for. One serving contains 384 calories, 19g of protein, and 17g of fat. For $3.14 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 19 people were impressed by this recipe. Head to the store and pick up baby eggplant, eggs, bread crumbs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is outstanding. Try Chicken Cutlets with Tomato Sauté, Turkey Cutlets with Tomato Sauce, and Pork Cutlets Parmesan with Tomato Sauce for similar recipes.

Instructions

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

Ingredients

• 1 baby eggplant - halved
• 2 beefsteak tomatoes – sliced about ¼ inch thick
• 3 Italian style bread crumbs
• 4 eggs beaten with 1 tablespoon milk
• 5 Juice of lemon
• 6 olive oil
• 7 Fresh Italian parsley – chopped
• 8 pepper
• 9 Fresh grated Romano cheese
• 10 – salt

Directions

• 1 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.
• 2 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.
• 3 Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper.
• 4 Let 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.