Veal And Eggplant Parmigiana

1. 1

   Heat 1/4 cup of the oil in a large nonstick skillet on medium heat. Cook the eggplant until browned on both sides and tender. Remove and drain on paper towels.

2. 2

   Heat the remaining oil in the same pan on medium-high heat. Cook the veal until browned on both sides. Remove the pan from the heat. Top the veal with the eggplant, 1 tbsp of the pasta sauce, sage leaves and mozzarella. Spoon the remaining sauce around the veal.

3. 3

   Return the pan to medium heat. Cover and cook about 5 mins or until the sauce is heated through. Cover the pan handle with foil and place the pan only under a hot broiler until the cheese has browned slightly. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.