1: In a bowl, beat the eggs with the Greek yogurt sauce, salt, and pepper until you get a homogeneous mixture.
2: Cut the cauliflower into thick slices, at least two centimeters wide.
3: Dip the cauliflower slices in the batter, ensuring that they are well coated on all sides.
4: Heat a little oil in a pan and cook the breaded cauliflower slices for 5 minutes on each side, until they are golden brown and crispy.
5: Transfer the cauliflower slices to a baking dish, place a slice of tomato and a slice of mozzarella on top of each slice.
6: Sprinkle with oregano and bake in a preheated oven at 165°C for 10-15 minutes, until the mozzarella is melted and lightly golden.
7: Let it rest for a moment before serving your cauliflower Parmesan cutlets.
