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

1. Preheat oven to 180 degrees Celsius.
2. Heat a skillet with a little olive oil.
3. Season the veal with salt and pepper.
4. Quickly brown on both sides, and remove pan from heat.
5. Coat a large baking dish with olive oil.
6. Place the cutlets in the baking dish.
7. In a saucepan, heat the tomato paste
8. Add sage, garlic, salt, and pepper.
9. Pour some of this sauce on top of the veal.
10. Wash, peel, and slice the eggplant
11. 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.
12. Remove from skillet and place on paper towels to remove excess grease.
13. Place the fried eggplants slices on top of the tomato sauce.
14. Then add another layer of sauce.
15. Cut the mozzarella into very generous slices and place on top.
16. Mix the parmesan cheese and breadcrumbs and sprinkle on top of the mozzarella.
17. Bake 20 to 30 minutes.
18. 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)