Recipe courtesy of Emeril Lagasse
1 hr 15 min
15 min
1 hr
4 servings


  • 2 tablespoons olive oil
  • 2 cups chopped yellow onions
  • 1 eggplant (about 2 pounds)
  • 3 cups peeled, seeded and chopped tomatoes
  • 3 bay leaves
  • 2 tablespoons chopped garlic
  • Salt and black pepper
  • Cayenne
  • 1 tablespoon chopped fresh parsley leaves
  • 4 beef fillets, (about 6 to 8 ounces each), pounded very thin
  • 2 cups flour
  • 2 eggs, beaten plus 2 tablespoons milk
  • 1 to 2 cups vegetable oil for frying


In a large heavy skillet with lid, add the olive oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Season the onions with salt and pepper. Peel and dice the eggplant. Stir in the eggplant and continue to saute for 2 minutes. Add the tomatoes, bay leaves and garlic. Season the mixture with salt and cayenne. Cover the skillet and reduce the heat to low. Simmer the tomato and eggplant mixture for about 45 minutes, stirring occasionally. Stir in the parsley and set aside. Season the flour with salt and cayenne. Season each steak with salt and cayenne. Dredge the steaks in the seasoned flour. Dip each in the egg wash, letting the excess drip off. Dredge the steaks in the flour for a second time, coating each side completely. In a large saute pan, heat the vegetable oil. When the oil is hot but not smoking, gently lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side or until golden brown. Remove the steaks from the oil and drain on a paper-lined plate. Season the steaks with salt and cayenne. To serve, spoon the smothered tomatoes and stewed eggplant in the center of each plate and top with the steak.

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