Veal with Eggplant and Prosciutto
- 6 tablespoons (3/4 stick) butter
- 4 cups chopped stemmed shiitake mushrooms (about 8 ounces)
- 2 cups chopped seeded tomatoes
- 1/2 cup minced green onions
- 1/2 cup dry white wine
- 1 large eggplant
- 2 tablespoons olive oil
- 3 teaspoons chopped fresh rosemary
- 4 1/16-inch-thick slices prosciutto
- 4 garlic cloves, minced
- 4 2 1/2-ounce veal scallops
- 4 6x3-inch slices provolone cheese
- Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
- Add mushrooms and tomatoes; saute 5 minutes.
- Add onions; saute 1 minute.
- Add wine and simmer until liquid is absorbed, about 6 minutes.
- Stir in 2 tablespoons butter.
- Season with salt and pepper.
- Preheat oven to 400F.
- Cut four 1/2-inch-thick lengthwise slices from center of eggplant.
- Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices.
- Place slices on baking sheet.
- Sprinkle with salt and pepper.
- Bake until tender, about 5 minutes per side.
- Top each eggplant slice with prosciutto slice.
- Set aside.
- Maintain oven temperature.
- Melt 2 tablespoons butter in heavy large skillet over high heat.
- Add garlic and 1 teaspoon rosemary; saute 2 minutes.
- Sprinkle veal with salt and pepper.
- Add to skillet and saute until just cooked through, about 1 minute per side.
- Place 1 veal scallop atop each eggplant slice.
- Spoon mushroom mixture atop veal; top with cheese.
- Bake until cheese melts, about 5 minutes.
butter, shiitake mushrooms, tomatoes, green onions, white wine, eggplant, olive oil, fresh rosemary, garlic, veal scallops, provolone cheese
Taken from www.epicurious.com/recipes/food/views/veal-with-eggplant-and-prosciutto-105992 (may not work)