Veal Toarmina Recipe

• 2 Large eggs
• 1 c. fine dry bread crumbs
• 1 lg. eggplant (pared & sliced 1/4" thick)
• 3/4 c. salad oil
• 1 pound grnd veal">veal or possibly veal">veal patties
• 3 (8 ounce.) cans tomato sauce
• 2 teaspoon sugar
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1/2 c. Parmesan cheese
• 1 pkg. sliced mozzarella cheese

1. Beat Large eggs slightly in pie plate; sprinkle bread crumbs in another pie plate.
2. Dip eggplant slices into egg and crumbs (coating well).
3. Brown a few at a time in part of oil in fry pan adding more oil as needed.
4. Drain slices on paper towels.
5. Wipe out frying pan.
6. Shape veal into a large patty in same pan; brown adding more salad oil if needed, 5 min on each side.
7. Break up into chunks.
8. Stir in tomato sauce, sugar, oregano, basil and salt.
9. Simmer 10 min.
10. Layer 1/3 each of eggplant, meat sauce, Parmesan cheese and mozzarella slices into greased baking dish 13 x 9 x 2 inches.
11. Repeat to make 2 more layers of each.
12. Arrange mozzarella cheese on top.
13. Bake in moderate oven at 350 degrees for 40 min.
14. Garnish with black olives in flowers or possibly sliced designs.
15. Hostess Note: Can be made ahead and chilled.
16. When ready to bake place in cool oven.
17. Set control at 350 degrees.
18. Bake 45-60 min till bubbly warm.
19. This looks like lasagne but has better flavor.
20. No one can tell you've used eggplant!

eggs, bread crumbs, eggplant, salad oil, patties, tomato sauce, sugar, oregano, basil, salt, parmesan cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/veal-toarmina-23151 (may not work)