Veal with Eggplant and Prosciutto

  1. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
  2. Add mushrooms and tomatoes; saute 5 minutes.
  3. Add onions; saute 1 minute.
  4. Add wine and simmer until liquid is absorbed, about 6 minutes.
  5. Stir in 2 tablespoons butter.
  6. Season with salt and pepper.
  7. Preheat oven to 400F.
  8. Cut four 1/2-inch-thick lengthwise slices from center of eggplant.
  9. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices.
  10. Place slices on baking sheet.
  11. Sprinkle with salt and pepper.
  12. Bake until tender, about 5 minutes per side.
  13. Top each eggplant slice with prosciutto slice.
  14. Set aside.
  15. Maintain oven temperature.
  16. Melt 2 tablespoons butter in heavy large skillet over high heat.
  17. Add garlic and 1 teaspoon rosemary; saute 2 minutes.
  18. Sprinkle veal with salt and pepper.
  19. Add to skillet and saute until just cooked through, about 1 minute per side.
  20. Place 1 veal scallop atop each eggplant slice.
  21. Spoon mushroom mixture atop veal; top with cheese.
  22. 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)

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