So light but still rich and Crunchy. A Meaty meal without the meat.
Serves 4 total time 35 minutes
1/2 cups all purpose flour
3 large eggs
2 cups dried bread crumbs
1 1/4 tsp. Kosher salt
1/4 tsp. Fresh ground pepper
1 large Eggplant (1 1/4 lbs.)
1/4 cup extra virgin olive oil
12 ounces fresh mozzarella, sliced
1/4 cup Parmesan cheese
1/4 tsp. Crushed pepper flakes
Breading the Cutlets:
Place flour on a plate, in a shallow bowl beat the eggs with a fork. On a second plate, combine the bread crumbs, salt and black pepper.
Slice your Eggplant in 3/8” thick slices, discard the stem.
Using one hand dredge each slice in the flour. Then in the beaten egg, let the excess egg drip off before finally dipping in the bread crumbs. Pressing to adhere place on a clean plate.
In a large skillet heat 1/4 cup of olive oil over medium heat. Using tongs add as many Cutlets you can fit in a single layer. Cook about 3 minutes or until the undersides are golden brown. Flip and cook 2-3 more minutes. Clean your skillet between use and add 1/4 cup of olive oil.
Repeat the above.
Preheat oven to 400, arrange the Cutlets in a single layer. Too with a slice of mozzarella cheese and a piece of fresh basil. Bake 3-5 minutes till cheese is melted. Sprinkle with Parmesan cheese and red pepper flakes.
Enjoy Simply Simplistic With Kathy