This standby sells quickly whenever we offer it at Claire’s. I sometimes eat the fried eggplant cutlets, without marinara sauce and cheese, in a sandwich with just a squeeze of lemon. It’s a delicious change and travels well.
1 medium eggplant, peeled and sliced into ¼-inch rounds
Preheat the oven to 350°F. Stack the eggplant slices on a plate and set aside. Measure the flour into a shallow bowl and set aside. Beat the eggs in a bowl, stir in the parsley, and sprinkle with salt and pepper. Beat together lightly. Heat the oil in a large no