In case you were wondering... Eggplant Parmesan Cutlets, Fresh Mozzarella, Heirloom Tomatoes, Basil, a drizzle of Olive Oil, and some leafy greens is "a thing". And a dang good one at that! ? For the Eggplant Cutlets:
I used 2 Small Japanese Eggplants?(sliced thin)
I layed them flat on a plate and sprinkled them with a little sea salt as I prepared the other ingredients. This draws some of the moisture out of them.
2 cups of Panko breadcrumbs
1 tablespoon of grated Parmesan cheese
1/4 tsp of dried oregano
1/4 tsp of dried basil
1/8 tsp of garlic salt
1 cup of all-purpose flour
1 large egg(whipped)
Oil for frying (enough to fill a large frying pan about 1-2 inches deep)
You'll set up three stations. One with the flour, next with the egg, and the other with breadcrumbs, herbs, cheese, and garlic salt.
Heat your oil on a medium flame. Take your eggplant and dip them on both sides, one by one, first in the flour, then in the egg, then in the Panko mix, and then into oil. Fry on both sides until golden. Let cool on a lined plate.