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1
Heat 1 cup vegetable oil in a 4-quart saucepan over medium heat, add the onion, and cook, stirring occasionally, until golden.
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2
Add the tomatoes and their juices, basil, oregano, black pepper and some salt.
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3
Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 45 minutes.
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4
Preheat the oven to 375 degrees F. Line two baking sheets with paper towels.
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5
Put the flour in a shallow baking dish; put the egg in another.
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6
Heat about 3 cups of the remaining oil in a large skillet over medium heat.
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7
Working in batches if necessary so you don't crowd the pan, coat the eggplant slices first in the flour, then in the eggs and fry until golden-brown on both sides, about 2 minutes per side, transferring the cooked slices to the paper towels to drain.
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8
Heat the remaining 2 cups oil in another large skillet medium heat.
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9
Working in batches if necessary so you dont crowd the pan, coat the veal in flour, add them to the hot oil and cook 2 minutes per side, transferring the cooked medallions to the paper towels to drain.
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10
Coat the bottom of a large skillet with 1 cup of the tomato sauce.
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11
Arrange the veal on top of the sauce.
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12
Top each medallion with 1 piece of eggplant, 1 piece of prosciutto, and 2 slices of mozzarella.
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13
Top with the remaining sauce, pour the wine evenly over the casserole, and bake until the sauce is bubbling and the cheese starting to brown, about 45 minutes.
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14
Serve 2 or 3 pieces of veal on each plate and garnish with Pecorino Romano and parsley.
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15
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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16
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
