Veal Scaloppine with Eggplant and Mushrooms

• 1 pound eggplant, cut crosswise into 1/4-inch-thick slices
• 4 tablespoons olive oil
• 1 cup all purpose flour
• 12 2-ounce slices veal top round, pounded to 1/4-inch thickness
• 2 tablespoons (1/4 stick) butter
• 4 ounces button mushrooms, sliced (about 1 1/2 cups)
• 1 cup whipping cream
• 1/4 cup Madeira
• 1 tablespoon porcini powder
• 2 tablespoons chopped fresh Italian parsley

1. Place eggplant on 2 large baking sheets.
2. Sprinkle with salt.
3. Let stand 20 minutes.
4. Rinse under running water and pat dry.
5. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.
6. Working in batches, saute eggplant until crisp-tender, about 2 minutes per side.
7. Arrange decoratively on large platter.
8. Place flour on plate.
9. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.
10. Sprinkle veal slices with salt and pepper; dredge veal in flour.
11. Working in batches, saute veal until brown, about 1 minute per side.
12. Transfer to plate.
13. Melt butter in same skillet over medium-high heat.
14. Add sliced mushrooms and saute until brown, about 3 minutes.
15. Stir in cream, Madeira, and porcini powder.
16. Simmer until sauce thickens slightly, about 2 minutes.
17. Add veal to skillet.
18. Simmer until veal is heated through and coated with sauce, about 2 minutes.
19. Season with salt and pepper.
20. Arrange veal in center of platter with eggplant.
21. Spoon sauce over veal.
22. Sprinkle with parsley and serve.

eggplant, olive oil, flour, butter, button mushrooms, whipping cream, madeira, porcini powder, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/veal-scaloppine-with-eggplant-and-mushrooms-106317 (may not work)