Tomato Cutlets

• 3 beefsteak tomatoes - sliced about 1/4 inch thick
• 7 baby eggplant halved
• 2 eggs beaten with a splash of milk
• 1 cup italian style bread crumbs
• 1/2 cup Italian parsley Fresh, - chopped
• grated romano cheese Fresh
• 1/2 lemon
• salt Dashes -
• pepper Dashes -
• 3 tablespoons olive oil
• bread crumbs
• Italian parsley
• lemon
• olive oil
• tomatoes

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 saute on one side to a golden color then turn and saute 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.

tomatoes, eggs, italian style bread crumbs, italian parsley, romano cheese, lemon, salt, pepper, olive oil, bread crumbs, italian parsley, lemon, olive oil, tomatoes

Taken from www.yummly.com/recipe/Tomato-Cutlets-1673148 (may not work)