Veal-And-Eggplant Panini With Sun-Dried Tomato Mayonnaise

• 1/4 cup boiling water
• 6 sun-dried tomatoes, packed without oil
• 2 tablespoons skim milk
• 3 tablespoons dry breadcrumbs
• 1/4 pound lean veal scaloppine, cut into 2 equal portions
• 2 (1/4-inch-thick) eggplant slices
• Vegetable cooking spray
• 2 (3-inch) pieces Italian bread
• 1 tablespoon reduced-calorie mayonnaise

1. Combine boiling water and tomatoes in a small bowl; let stand 15 minutes or until softened. Drain tomatoes, reserving 1 teaspoon liquid. Mince tomatoes, and set aside.
2. Place milk in a bowl. Place breadcrumbs in a shallow dish. Dip veal in milk, and dredge in breadcrumbs. Repeat procedure with eggplant slices. Place veal and eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400u0b0 for 12 minutes, turning after 6 minutes.
3. Slice each piece of bread in half horizontally. Combine minced tomatoes, reserved liquid, and mayonnaise in a small bowl; stir well. Spread mayonnaise mixture over top halves of bread. Divide veal and eggplant between bottom halves of bread; cover with top halves of bread.

boiling water, tomatoes, milk, breadcrumbs, veal scaloppine, eggplant slices, vegetable cooking spray, italian bread, mayonnaise

Taken from www.myrecipes.com/recipe/veal-and-eggplant-panini-with-sun-dried-tomato-mayonnaise (may not work)