Lidia's Veal and Eggplant Gratinate (for One)

Name: Lidia's Veal and Eggplant Gratinate (for One)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant or zucchini, about 6 inches long; Salt and ground black pepper; Flour for dredging; Light olive oil (not extra virgin) or vegetable oil for browning; 4 ounces thinly sliced veal scaloppine or chicken breast; 1 tablespoon butter; 1 shallot, minced; Splash of white wine or dry vermouth; 6 basil leaves, or 1 tablespoon freshly chopped parsley, more for garnish; 1/4 cup good quality tomato sauce, preferably homemade; 3 tablespoons freshly grated Parmesan cheese

Servings: persons

1 small eggplant or zucchini, about 6 inches long
Salt and ground black pepper
Flour for dredging
Light olive oil (not extra virgin) or vegetable oil for browning
4 ounces thinly sliced veal scaloppine or chicken breast
1 tablespoon butter
1 shallot, minced
Splash of white wine or dry vermouth
6 basil leaves, or 1 tablespoon freshly chopped parsley, more for garnish
1/4 cup good quality tomato sauce, preferably homemade
3 tablespoons freshly grated Parmesan cheese

1
Preheat oven to 400 degrees.
2
If using eggplant, cut off ends and slice off two long strips of skin, one on each side.
3
With 1 skin side up, so that each slice will have skin on both sides, slice eggplant lengthwise, 1/4inch thick.
4
Sprinkle with salt and pepper, and dredge lightly in flour.
5
If using zucchini, slice on diagonal, 1/4 inch thick.
6
In a 6- to 8-inch ovenproof skillet (see Note), heat 1 tablespoon oil.
7
Brown vegetable slices lightly on both sides, working in batches if necessary to avoid crowding pan.
8
Add more oil as needed to keep pan lightly oiled.
9
Remove and drain on paper towels.
10
Sprinkle veal or chicken with salt and pepper, and dredge lightly in flour.
11
Melt butter in same pan until it bubbles, then brown meat lightly on both sides.
12
Remove and drain on paper towels.
13
Add shallot to pan and cook, stirring, until slightly softened, about 2 minutes.
14
Pour in wine and simmer until syrupy.
15
Turn off heat and place pieces of meat in skillet.
16
Lay basil leaves or parsley over them, then arrange vegetable slices on top.
17
Spoon tomato sauce over, sprinkle cheese on top, and pour about 2 tablespoons water (more or less, depending on thickness of tomato sauce) around edges of pan.
18
Bake 8 to 10 minutes, until meat is cooked through and liquid in bottom of pan is thickened.
19
Sprinkle with torn basil or chopped parsley; serve with crusty bread.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small eggplant or zucchini, about 6 inches long, Salt and ground black pepper, Flour for dredging, Light olive oil (not extra virgin) or vegetable oil for browning, and more.

Yes, Lidia's Veal and Eggplant Gratinate (for One) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!