Ontario Veal and Eggplant Parmesan
Ontario Veal and Eggplant Parmesan: Tender veal scaloppini wrapped in prosciutto, breaded and baked to perfection with a rich tomato sauce. Perfect for pasta night!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ontariovealappeal.ca.
Cooking tools:
- Pastry brush
- Colander
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Nonstick skillet
- Baking dish
- Dish
- Fork
- Measuring cup
- Measuring spoon
Ingredients
- 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
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