Tomato Cutlets

Ingredients

• 6  baby eggplant halved
• 6  baby eggplant halved
• 3  beefsteak tomatoes thick sliced
• 1 cup bread crumbs italian - style
• 2  milk with 1 tablespoon milk beaten
• 0.5  juice of lemon 
• 2 tablespoons olive oil 
• 0.5 cup parsley fresh italian chopped
• 1 Dashes pepper 
• 5 servings pecorino cheese fresh grated
• 1 Dashes salt 

Equipment

• frying pan

Directions

1. 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.
2. 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.
3. Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper.
4. 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.