Eggplant Parmesan (Cutlet)

• egg Plant 1, Medium or Large
• 2 sauce
• 1 onion
• 1/4 teaspoon garlic cloves 2 minced
• 1/4 parsley
• 1/4 cilantro
• 1 1/2 tomato sauce
• 1/4 cup bread crumbs
• 3 all-purpose flour
• 1 egg
• 3 grated carrot
• 6 olive oil
• salt for taste
• pepper Powder for taste

1. Grate a small onion , you can add amount of onion ( or you can use Onion Powder 1 table spoon ) according to your taste .
2. Take all purpose flour in to a bowl and add parmesan sauce, tomato sauce , chopped parsley , cilantro , garlic and grated onion .Give it a quick stir and set aside .
3. Take a Egg and whisk it in a bowl , (I have used the baking powder substitute and turned out to be awesome ) Now add the flour to egg and beat it thoroughly.Add salt and pepper for taste .
4. Now dip the chopped egg plant in the batter , let it drip the excess batter , then roll it in bread crumbs
5. Now heat a pan or a griddle add a table spoon of olive oil and fry the egg plants on the pan until they turn mushy and gold brown color .Add a little while turning the cutlet as bread crumbs make it look dry
6. Top it with some tomato sauce / parmesan sauce , parsley and grated carrot .

egg plant, sauce, onion, garlic, parsley, cilantro, tomato sauce, bread crumbs, flour, egg, carrot, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Eggplant-Parmesan-_Cutlet_-1033623 (may not work)