- 1 large eggplant, sliced lengthwise into 6 pieces
- 1/4 cup (50 mL) olive oil, divided
- 6 pieces veal scaloppini
- 6 slices prosciutto
- 1/4 cup (50 mL) flour
- 1/2 tsp each salt, pepper
- 2 eggs, lightly beaten
- 2 cups (500 mL) Italian seasoned breadcrumbs
- 1 jar pasta sauce
- 1/2 cup (125 mL) finely grated Parmesan
Place eggplant slices in colander and lightly salt. Set aside for 30 minutes.
Rinse and pat dry. Brush eggplant slices with 1 tbsp of the olive oil and arrange on baking sheet. Broil on each side for about 3 minutes per side. Let cool completely.
Preheat oven to 400F (200C)
Put a slice of veal over each slice of eggplant and wrap a slice of prosciutto around them crosswise to hold them together. Place the flour, salt and pepper in a shallow dish. Place the beaten egg in a second dish and the Italian breadcrumbs in a third dish. Dip each bundle in the flour, then the egg and finally tossing to coat each completely in the crumb mixture.
In a large non-stick skillet, heat the remaining oil over medium high heat and cook the bundles (in two batches) until golden on both sides.
In a large baking dish, pour half of the past sauce. Lay the veal bundles in a single layer (they will overlap slightly). Pour remaining sauce over top and sprinkle with Parmesan.
Bake in the center of the oven until heated through and sauce is bubbling. Sprinkle with parsley and serve.
Makes 6 servings
Per serving: about 430 cal, 23g pro, 21g total fat (5g sat fat), 42g carb, 4g fiber, 110mg chol, 810mg sodium. %RDI: iron 20%, calcium 25%, vit A 20%, vit C 20%
Source: Ontario Veal Appeal (ontariovealappeal.ca)