Tomato Cutlets

4 steps · 45 min total

1. 01

   Bread the Tomatoes

   Set up your dredging station: whisk the 2 eggs in one shallow bowl, and place the 1 cup bread crumbs in another. Slice the 3 beefsteak tomatoes into thick rounds.

   Dip each tomato slice first into the egg wash, letting any excess drip off, then into the bread crumbs, pressing gently to coat both sides. If you have any extra egg wash or bread crumbs, you can double-coat the tomatoes for a thicker crust.

2. 02

   Fry the Tomatoes

   Heat a large frying pan over medium heat with the 2 tablespoons olive oil. Once shimmering, carefully place the breaded tomato slices in the pan. Cook for about 3 to 4 minutes per side, until they're a nice golden color and lightly crisp.
3. 03

   Season Eggplant

   Add the 6 baby eggplant, halved, to the same frying pan. Sprinkle with 1 dash salt and 1 dash pepper.
4. 04

   Cook and Serve

   Let the eggplant sauté for about 3 to 4 minutes per side, until it's tender and has a golden color.

   Plate the cooked tomatoes and eggplant. Finish by squeezing the 1/2 juice of lemon over everything, then sprinkle with the 1/2 cup parsley and 5 servings Romano cheese.