Skillet Gratinate of Eggplant and Veal

• 2 pounds boneless veal, preferably in one piece*
• 1 1/2 pounds small eggplants (2 or 3)
• 1/2cup canola or other vegetable oil
• 1 cup or more flour, for dredging
• 1/2 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons soft butter
• Freshly ground black pepper
• 2 dozen fresh basil leaves
• 1 1/2 cups Summer Tomato Sauce (page 256)
• 1/2 cup white wine, plus more if needed
• 3/4 cup grated Grana Padano or Parmigiano-Reggiano
• 1 cup hot Simple Vegetable Broth (page 288) or stock, if needed

1. Place a rack in the center or upper third of the oven and preheat to 425.
2. If you have a single chunk of veal, slice it across the grain into six equal pieces.
3. Pound each piece with a mallet (or the flat bottom of a heavy pan) to flatten to a 1/2-inch thickness.
4. Trim the stem and bottom ends of the eggplants.
5. If theyre 6 inches long or less, cut them lengthwise into 1/4-inch-thick slices.
6. If they are longer, slice them on the diagonal at a sharp angle, creating large ovals.
7. You should have two or three pieces to cover each veal cutlet.
8. Put 1/3 cup of canola oil in the skillet and set over medium heat.
9. Dredge the eggplant slices in flour, and when the oil is hot, put about half the pieces in the pan.
10. Fry gently 2 to 3 minutes, and flip when lightly caramelized; fry for another 2 minutes on the second side.
11. Remove to paper towels; salt lightly.
12. Add remaining canola oil to the pan (if it seems dry) and brown the rest of the eggplant; drain on paper towels and salt lightly.
13. Remove the skillet from the heat and pour out any remaining canola oil.
14. Put the 3 tablespoons of olive oil and 1 tablespoon of the butter in the skillet and set over medium-low heat.
15. Salt the veal slices, dredge in flour, and when the butter is just sizzling, arrange all six in the pan.
16. Cook them gently for a minute or so, then turn and let them brown slowly while you make the gratinate and the sauce.
17. Season the veal with pinches of salt and grinds of fresh pepper.
18. Lay one or two basil leaves flat on each cutlet.
19. Spoon a heaping tablespoon of tomato sauce on top of each.
20. Cover the sauced cutlets with overlapping slices of eggplant.
21. Raise the heat; drop the remaining butter, in pieces, around the pan.
22. Pour the 1/2 cup of wine into the pan and let it heat briefly.
23. Spoon the remaining tomato sauce in between the veal portions.
24. Shred the rest of the basil leaves and drop into the sauce.
25. Shake the skillet to mix up the sauce, and add more wine or water if the level is too low.
26. Finally, sprinkle 2 tablespoons or so of grated cheese on each cutlet.
27. Follow the instructions in the main recipe for zucchini and chicken.

boneless veal, eggplants, vegetable oil, flour, salt, extravirgin olive oil, butter, freshly ground black pepper, basil, tomato sauce, white wine, hot simple

Taken from www.epicurious.com/recipes/food/views/skillet-gratinate-of-eggplant-and-veal-384509 (may not work)