Veal and Eggplant Parmigiana
Enjoy veal and eggplant parmigiana in 2 hours. This easy recipe offers a delicious and comforting dish with layers of veal, eggplant, and rich tomato sauce.
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 bertollioliveoil.com.au.
Cooking tools:
- Meat tenderizer
- Kitchen scale
- Oven
- Skillet
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Grater
- Stove
- Paper towel
- Spatula
Ingredients
- 6 veal schnitzel steaks
- 150g plain flour seasoned with sea salt and freshly cracked black pepper
- 30ml Bertolli Classic Olive Oil, plus extra to brush eggplant slices
- ½ cup dry white wine
- 60g butter
- 2 medium eggplant
- 250g grated mozzarella
- 60g grated parmesan
- Fresh basil leaves, to serve
- 1 tbsp Bertolli Classic Olive Oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 400g tin tomatoes
- 2 tbsp tomato paste
- 2 chicken stock cubes, crumbled
- ½ tsp sugar
- ½ tsp dried basil
- ¼ tsp dried oregano
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