Yield: 12 servings Weight Measure Directions
Large eggplant slices, cut lengthwise ½-inch (1.5cm) thick

About 2 lbs(1 kg)

¼ cup (60 mL)

Arrange egglplant slices in a large coler sprinkle with salt. Set aside for 30 minutes. Rinse pat dry. Brush eggplant slices with oil. Place in a single layer on a rimmed baking sheet put under the salamer or broil about 3 minutes per side. Let cool completely.

Place a slice of veal over each eggplant slice wrap crosswise tightly with a slice of prosciutto to secure.

Coarse salt   2 tsp (10 mL)

Olive oil

About 2lb (1 kg) 1/4 cup (60 mL)
Ontario Veal Scaloppini About 1 lb (454g) 12 pieces
Prosciutto slices   12 slices
Seasoned breadcrumbs
Olive oil
Pasta Sauce
Grated Parmesan
Chopped parsley
  ½ cup (125 mL)
1 tsp (5 mL)
1 tsp (5 mL)
1 cup (250 mL)
1/3 cup (75 mL)
4 cups (1L)
1 cup (250 mL)
½ cup (125 mL)

Whisk together flour half the salt pepper in a shallow dish.

Whisk together egg remaining salt pepper in a second shallow dish

In third shallow dish, spread out crumbs.

Dip each veal bundle in flour, then the egg finally tossing in the crumb mixture until completely coated.

In large non-stick skillet, heat 2 tbsp (30 mL) of the oil over medium high heat. Cooking four of the veal bundles at a time until golden on both sides. Repeat with remaining oil veal.

In a large roasting pan, pour in half of the pasta sauce. Lay the browned veal over top of the sauce, overlapping slightly. Pour remaining sauce over top sprinkle with Parmesan.

Bake in a 400F (200C) oven until heated through sauce is bubbling, about 20 minutes.

Sprinkle with parsley before serving.

Source: Ontario Veal Appeal ontariovealappeal.ca