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