Eggplant And Veal Parmesan
- 4 veal cutlets
- olive oil
- salt to taste
- ground black pepper to taste
- 1 1/2 cups tomato paste
- sage to taste
- 1 eggplant large
- 2 mozzarella balls buffalo
- 4 tablespoons Parmesan cheese
- 4 tablespoons breadcrumbs
- 2 garlic cloves
- Preheat oven to 180 degrees Celsius.
- Heat a skillet with a little olive oil.
- Season the veal with salt and pepper.
- Quickly brown on both sides, and remove pan from heat.
- Coat a large baking dish with olive oil.
- Place the cutlets in the baking dish.
- In a saucepan, heat the tomato paste
- Add sage, garlic, salt, and pepper.
- Pour some of this sauce on top of the veal.
- Wash, peel, and slice the eggplant
- Heat a skillet with a little olive oil, add the eggplant slices and fry on both sides. Season with salt, pepper, and a little sage.
- Remove from skillet and place on paper towels to remove excess grease.
- Place the fried eggplants slices on top of the tomato sauce.
- Then add another layer of sauce.
- Cut the mozzarella into very generous slices and place on top.
- Mix the parmesan cheese and breadcrumbs and sprinkle on top of the mozzarella.
- Bake 20 to 30 minutes.
- If necessary, place under broiler to brown some more.
veal cutlets, olive oil, salt, ground black pepper, tomato paste, sage, mozzarella balls buffalo, parmesan cheese, breadcrumbs, garlic
Taken from www.yummly.com/recipe/Eggplant-and-Veal-Parmesan-2045906 (may not work)