Veal And Eggplant Parmigiana

• 1/3 cup olive oil
• 1/2 medium eggplant, cut crosswise into four 1/4-inch thick slices
• 4 None very thin veal cutlets
• 2 cups jarred tomato pasta sauce
• 1 tbsp fresh sage leaves
• 7 oz mini mozzarella balls, thinly sliced

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. 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. 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.

olive oil, eggplant, veal cutlets, pasta sauce, sage, mozzarella balls

Taken from recipes-plus.com/api/v2.0/recipes/37114 (may not work)