Veal-And-Eggplant Panini With Sun-Dried Tomato Mayonnaise – a delicious recipe with boiling water, tomatoes, milk, breadcrumbs, veal scaloppine, eggplant slices. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine boiling water and tomatoes in a small bowl; let stand 15 minutes or until softened. Drain tomatoes, reserving 1 teaspoon liquid. Mince tomatoes, and set aside.
2
Place milk in a bowl. Place breadcrumbs in a shallow dish. Dip veal in milk, and dredge in breadcrumbs. Repeat procedure with eggplant slices. Place veal and eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400u00b0 for 12 minutes, turning after 6 minutes.
3
Slice each piece of bread in half horizontally. Combine minced tomatoes, reserved liquid, and mayonnaise in a small bowl; stir well. Spread mayonnaise mixture over top halves of bread. Divide veal and eggplant between bottom halves of bread; cover with top halves of bread.
245
kcal
Calories
18
g
Fat
18
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup boiling water, 6 sun-dried tomatoes, packed without oil, 2 tablespoons skim milk, 3 tablespoons dry breadcrumbs, and more.
Yes, Veal-And-Eggplant Panini With Sun-Dried Tomato Mayonnaise 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.
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