Ingredients
Method
1.In a medium saucepan, heat half oil on high; cook eggplant, onion and capsicum 4-5 minutes, stirring, until eggplant is lightly browned.
2.Add tomatoes and oregano to pan. Reduce heat to medium; simmer, covered, 10 minutes.
3.Meanwhile, dust beef pieces in flour, shaking off excess. Dip in egg and coat in crumbs; chill 15 minutes.
4.Heat remaining oil in a large frying pan on medium; cook beef 1-2 minutes each side, until golden and crisp. Drain on paper towel.
5.Preheat grill on high.
6.Pour half tomato mixture into a large ovenproof dish. Arrange beef in a single layer on top. Spoon over remaining tomato mixture; sprinkle with cheese.
7.Grill 3-5 minutes, until golden and bubbling. Serve with salad and lemon wedges.
Woman's Day
