Veal with Eggplant and Prosciutto Recipe

Name: Veal with Eggplant and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) butter; 4 cups chopped stemmed shiitake mushrooms (about 8 ounces); 2 cups chopped seeded tomatoes; 1/2 cup minced green onions; 1/2 cup dry white wine; 1 large eggplant; 2 tablespoons olive oil; 3 teaspoons chopped fresh rosemary; 4 1/16-inch-thick slices prosciutto; 4 garlic cloves, minced; 4 2 1/2-ounce veal scallops; 4 6x3-inch slices provolone cheese

Servings: persons

6 tablespoons (3/4 stick) butter
4 cups chopped stemmed shiitake mushrooms (about 8 ounces)
2 cups chopped seeded tomatoes
1/2 cup minced green onions
1/2 cup dry white wine
1 large eggplant
2 tablespoons olive oil
3 teaspoons chopped fresh rosemary
4 1/16-inch-thick slices prosciutto
4 garlic cloves, minced
4 2 1/2-ounce veal scallops
4 6x3-inch slices provolone cheese

1
Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
2
Add mushrooms and tomatoes; saute 5 minutes.
3
Add onions; saute 1 minute.
4
Add wine and simmer until liquid is absorbed, about 6 minutes.
5
Stir in 2 tablespoons butter.
6
Season with salt and pepper.
7
Preheat oven to 400F.
8
Cut four 1/2-inch-thick lengthwise slices from center of eggplant.
9
Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices.
10
Place slices on baking sheet.
11
Sprinkle with salt and pepper.
12
Bake until tender, about 5 minutes per side.
13
Top each eggplant slice with prosciutto slice.
14
Set aside.
15
Maintain oven temperature.
16
Melt 2 tablespoons butter in heavy large skillet over high heat.
17
Add garlic and 1 teaspoon rosemary; saute 2 minutes.
18
Sprinkle veal with salt and pepper.
19
Add to skillet and saute until just cooked through, about 1 minute per side.
20
Place 1 veal scallop atop each eggplant slice.
21
Spoon mushroom mixture atop veal; top with cheese.
22
Bake until cheese melts, about 5 minutes.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) butter, 4 cups chopped stemmed shiitake mushrooms (about 8 ounces), 2 cups chopped seeded tomatoes, 1/2 cup minced green onions, and more.

Yes, Veal with Eggplant and Prosciutto 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.

Veal with Eggplant and Prosciutto

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