Eggplant Parmesan (Cutlet)

1. 1

   Grate a small onion , you can add amount of onion ( or you can use Onion Powder 1 table spoon ) according to your taste .

2. 2

   Take all purpose flour in to a bowl and add parmesan sauce, tomato sauce , chopped parsley , cilantro , garlic and grated onion .Give it a quick stir and set aside .

3. 3

   Take a Egg and whisk it in a bowl , (I have used the baking powder substitute and turned out to be awesome ) Now add the flour to egg and beat it thoroughly.Add salt and pepper for taste .

4. 4

   Now dip the chopped egg plant in the batter , let it drip the excess batter , then roll it in bread crumbs

5. 5

   Now heat a pan or a griddle add a table spoon of olive oil and fry the egg plants on the pan until they turn mushy and gold brown color .Add a little while turning the cutlet as bread crumbs make it look dry

6. 6

   Top it with some tomato sauce / parmesan sauce , parsley and grated carrot .

* Per serving · 4 servings · Values may vary.

No additional tips available.