Ingredients
- 1/2 cup all-purpose flour
- 3 large eggs
- 2 cup dried bread crumbs (Panko, seasoned)
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds eggplant (1 large eggplant or two smallish ones..REFER TO NOTE)
- 1/4 cup olive oil (extra-virgin olive oil per batch of eggplant)
- 1 pound tomatoes (beefsteak tomatoes, sliced equaling about 2 tomatoes)
- 12 ounces mozzarella cheese (fresh, sliced)
- 15 to 20 fresh basil leaves
- 1/2 to 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
How to Make
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FOR THE CUTLETS METHOD
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Step 1: Place flour on a pie plate; set aside. On a second plate, combine bread crumbs, salt, and pepper; set aside. In a shallow bowl, beat eggs with a fork; set aside.
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Step 2: Using a serrated knife, slice off the stem from the eggplant and discard. Trim the bottom slightly to flatten it out. Slice the eggplant in between 1/4 - 1/2-inch. (Refer to NOTE below)
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Step 3: Using one hand, dredge each slice in flour, then in the beaten egg. Let the excess egg drip off before finally dipping into the bread crumbs mixture, pressing to help it to all adhere evenly. Place on a clean tray or cookie sheet.
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Step 4: In a large skillet over medium heat, heat 1/4 cup of oil. Using tongs, add cutlets as can fit in a single layer without overcrowding so they can sizzle and crisp up. Fry for approximately about 3-4 minutes, or until the undersides are golden brown. Flip the cutlets and cook for 3 or so minutes more, until golden brown. Transfer to a paper towel-lined tray or cookie sheet. Add additional oil to the skillet (1/4 cup or so) and cook the remaining eggplant.
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Step 5: Preheat the oven (with the oven rack in the middle) to 350°.
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Step 6: Arrange the cutlets in a single layer on a rimmed sheet pan. Top each with a slice of tomato, sprinkling of parmesan, a slice of the fresh mozzarella, and an additional sprinkling of parmesan. Bake until the cheese is melted for about 10-15 minutes. Remove from oven and immediately scatter the fresh basil leaves over the tops and red pepper flakes (if using).
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NOTE: Sometimes eggplant can be bitter depending on how long it's been on your counter, it's maturity, etc. The fresher the eggplant, the less likely it will be bitter, all depending on the variety. In any case, if you have time, lightly salt each side of the eggplant slices, placing them over a paper towel-lined cookie sheet. Let the eggplants sweat for approximately an hour or so. Once it has sweated, blot and wipe each slice before proceeding with the recipe as noted. Be careful not to oversalt to avoid the eggplant from tasting like a salt lick.
We hope you enjoy this recipe!
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