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!
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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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