INGREDIENTS
1/2 c. all-purpose flour
3 large eggs
2 c. dried bread crumbs
1 1/4 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1 large eggplant (about 1 1/4 lbs.)
1/4 c. extra-virgin olive oil per batch of eggplant
2 beefsteak tomatoes, sliced
12 oz. fresh mozzarella cheese, sliced
16 fresh basil leaves
1/4 c. freshly grated Parmesan
1/4 tsp. crushed red pepper flakes
DIRECTIONS
- Bread the cutlets: Place flour on a plate. In a shallow bowl, beat eggs with a fork. On a second plate, combine bread crumbs, salt and pepper.
- Using a serrated knife, slice off the stem from the eggplant and discard. Trim the bottom. Slice the eggplant into about 3/8″-thick rounds (or somewhere between 1/4″ and 1/2″).
- 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 crumb mixture, pressing to help it adhere. Place on a clean plate.
- In a large skillet over medium heat, heat 1/4 cup of oil. Using tongs, add as many cutlets as can fit in a single layer (they should sizzle) and cook for about 3 minutes, or until the undersides are golden brown. Flip the cutlets and cook for 2 to 3 minutes more, until golden brown. Transfer to a paper towel-lined plate. Wipe out the skillet with paper towels and repeat with another 1/4 cup oil and the remaining eggplant.
- Preheat the oven (with the oven rack in the middle) to 400°.
- Arrange the cutlets in a single layer on a rimmed sheet pan. Top each with a slice of tomato and a slice of mozzarella. Bake until the cheese is melted, 3 to 5 minutes. Scatter the basil leaves over the tops and sprinkle with Parmesan and red pepper flakes.
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DL::JG
