Veal with Eggplant, Proscuitto and Mozzarella

• 2 large eggs
• 2 c oil
• 1 eggplant, peeled and cut lengthwise into slices about
• ¼ “ thick
• 2 c flour
• 8 veal cutlets, thin
• 2 T butter
• 8 slices prosciutto
• fresh mozzarella sliced
• ½ c white wine
• ½ c chicken broth
• 1 ½ c marinara sauce

Place the eggs in a shallow, wide bowl, whisk and set aside.   Place the flour in a shallow, wide bowl seasoned with salt and pepper, and set aside.

Dip the eggplant slices in the egg and turn to coat other side. Then dip the eggplant in flour and turn to coat other side.  Place on a dish and set aside.

Heat one cup of oil in a medium skillet over medium high heat. Place eggplant in oil and cook until browned on both sides. Drain on paper towel-lined dish.

Preheat oven to 350 degrees.

In a clean skillet, heat remaining cup of oil over medium heat. Dip both sides of the veal in seasoned flour, shake off excess flour, then cook the veal until lightly browned on both sides.

In the same skillet, add the butter, white wine and broth and simmer for about seven minutes.

In a baking pan, place cooked cutlets. On each cutlet, place one slice of prosciutto, one slice of cooked eggplant, a little marinara sauce, then fresh mozzarella.

Add wine and broth sauce and place dish in oven.

Cook in oven until the mozzarella is melted.

Remove pan from the oven, put the veal on dinner plate and pour sauce over veal and serve.

This is even better served with a tomato cream sauce with peas.   If using the tomato cream sauce, do not pour veal sauce over veal, rather ladle tomato cream sauce over veal.

 Tomato Cream Sauce with Peas

• 1 T olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 15 ozs diced tomatoes
• 1 T fresh basil, chopped
• 1 c water
• 1 T tomato paste
• 1 c frozen peas
• salt and pepper to taste

Remove peas from the freezer so that they can begin to thaw while the dish is simmering.

Add olive oil and onions to a large skillet over medium heat. Cook three minutes and add the garlic and cook for two minutes.

Add the tomatoes and paste, basil, and water to the onions. Cook another five minutes..

Add the peas and cook for five minutes.