Eggplant Cutlets #2 (with tomato and mozzarella)
Active Time: 25 | Total Time: 30 | Serves Serves 4
- Eggplant Cutlet Recipe
- 2 beefsteak tomatoes
- 12 ounces fresh mozzarella
- 1/4 teaspoon crushed red pepper
- 16 fresh basil leaves
Click on the eggplant cutlet recipe to the left and make the cutlets. Place them on a rimmed sheet pan.
Heat the oven (with the oven rack in the middle) to 400°F.
Slice the tomatoes into 1/4-inch thick rounds. Do the same with the mozzarella. Top each cutlet with a slice of tomato and mozzarella. Bake 3 to 5 minutes until the cheese is melted. Sprinkle with the red pepper and top with a basil leaf or two.
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