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1
Place a rack in the center or upper third of the oven and preheat to 425.
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2
If you have a single chunk of veal, slice it across the grain into six equal pieces.
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3
Pound each piece with a mallet (or the flat bottom of a heavy pan) to flatten to a 1/2-inch thickness.
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4
Trim the stem and bottom ends of the eggplants.
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5
If theyre 6 inches long or less, cut them lengthwise into 1/4-inch-thick slices.
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6
If they are longer, slice them on the diagonal at a sharp angle, creating large ovals.
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7
You should have two or three pieces to cover each veal cutlet.
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8
Put 1/3 cup of canola oil in the skillet and set over medium heat.
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9
Dredge the eggplant slices in flour, and when the oil is hot, put about half the pieces in the pan.
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10
Fry gently 2 to 3 minutes, and flip when lightly caramelized; fry for another 2 minutes on the second side.
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11
Remove to paper towels; salt lightly.
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12
Add remaining canola oil to the pan (if it seems dry) and brown the rest of the eggplant; drain on paper towels and salt lightly.
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13
Remove the skillet from the heat and pour out any remaining canola oil.
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14
Put the 3 tablespoons of olive oil and 1 tablespoon of the butter in the skillet and set over medium-low heat.
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15
Salt the veal slices, dredge in flour, and when the butter is just sizzling, arrange all six in the pan.
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16
Cook them gently for a minute or so, then turn and let them brown slowly while you make the gratinate and the sauce.
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17
Season the veal with pinches of salt and grinds of fresh pepper.
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18
Lay one or two basil leaves flat on each cutlet.
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19
Spoon a heaping tablespoon of tomato sauce on top of each.
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20
Cover the sauced cutlets with overlapping slices of eggplant.
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21
Raise the heat; drop the remaining butter, in pieces, around the pan.
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22
Pour the 1/2 cup of wine into the pan and let it heat briefly.
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23
Spoon the remaining tomato sauce in between the veal portions.
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24
Shred the rest of the basil leaves and drop into the sauce.
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25
Shake the skillet to mix up the sauce, and add more wine or water if the level is too low.
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26
Finally, sprinkle 2 tablespoons or so of grated cheese on each cutlet.
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27
Follow the instructions in the main recipe for zucchini and chicken.
