Recipe - Stewed Eggplant With Panned Steak

2 tablespoon Olive oil
2 cup Chopped yellow onions
1 Eggplant ; (abt 2 lbs)
3 cup Peeled; seeded, and chopped
tomatoes
3 Bay leaves
2 tablespoon Chopped garlic
Salt; to taste
Cayenne pepper; to taste
1 tablespoon Chopped fresh parsley leaves
4 Beef fillets (abt 6 to 8
oz ea); pounded very thin
2 cup Flour
2 Eggs; beaten with
2 tablespoon Milk
1 cup Vegetable oil (to 2 cups);
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. Panfry the
steaks for 3 to 4 minutes on each side or until golden brown. Remove the
steaks from the oil and drain on a paperlined 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. This recipe
yields 4