Ingredients

1/2 cup Flour

3 Eggs

2 cups Bread Crumbs

1 1/4 teaspoons Salt

1/4 teaspoon Pepper

1 Eggplant [about 1 1/4 pounds]

1/4 cup Olive Oil [1/4 cup per batch of eggplant]

2 Tomatoes [large, sliced]

12 ounces Mozarella Cheese [sliced]

16 Basil Leaves [fresh]

1/4 cup Parmesan [grated]

1/4 teaspoon Red Pepper Flakes

Preparation

  1. 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

  2. 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").

  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 crumb mixture, pressing to help it adhere. Place on a clean plate

  4. 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.

  5. Preheat the oven (with the oven rack in the middle) to 400

  6. 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