Veal Scaloppine With Eggplant Recipe

1. 1

   Lightly salt eggplant and sandwich it between two food-safe paper towels.

2. 2

   Place under a weight such as a heavy frying pan and leave for 30 min.

3. 3

   (This extracts the bitter juices from the eggplant).

4. 4

   In a shallow tray, stir together flour, bread crumbs, chopped parsley, and garlic and onion pwdr till well combined.

5. 5

   Lightly dredge the veal in the seasoned flour.

6. 6

   Heat 1 Tbsp.

7. 7

   of butter in a skillet and saute/fry several pcs of veal at a time till lightly browned, adding butter as needed.

8. 8

   (A combination of extra virgin extra virgin olive oil and butter may be used for the sauteing.)

9. 9

   Dredge eggplant in the remaining seasoned flour and saute/fry till lightly browned.

10. 10

    Use olive to lightly grease the bottom of an ovenproof casserole, and arrange the eggplant along the bottom; cover with slices of prosciutto, mozzarella, and provolone and a sprinkling of Parmesan cheese.

11. 11

    Add in wine and a touch of freshly grnd black pepper.

12. 12

    Bake in a preheated 400 degree oven for 5-10 min, or possibly till cheese melts.

13. 13

    Remove from oven and divide into 4 servings; top each with a pat of butter and a few Tbsp.

14. 14

    heated pasta sauce and a sprinkling of freshly grated Parmesan cheese.

No additional tips available.