Tomato Cutlets

Tomato Cutlets

Tomato Cutlets

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   5
  • Calories:   305
  • Protein:   15g
  •  
  • Fiber:   12g
  • Sugar:   18g
  • Carb Total:   18g
  •  
  • Saturated:   8g
  • Fat Total:   17g
  •  
  • Weight Watchers:   7 Points
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Cuisine
  • side dish
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Ingredients
  • 6-7 baby eggplant - halved
  • 3 beefsteak tomatoes – sliced about ¼ inch thick
  • 1 cup - Italian style bread crumbs
  • 2 eggs beaten with 1 tablespoon milk
  • Juice of ½ lemon
  • 2-3 tablespoons of olive oil
  • ½ cup Fresh Italian parsley – chopped
  • Dashes - pepper
  • Fresh grated Romano cheese
  • Dashes – salt
Instructions

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 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.

View original preparation instructions

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