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Veal and Eggplant Parmesan

Enjoy this recipe from The Electric Kitchen!

Veal and eggplant parmesan

Ingredients:

Veal and Eggplant Parmesan

  • 2 round eggplants, sliced
  • 1 pound thinly sliced veal
  • 1 3/4 cups salad oil
  • 5 eggs, slightly beaten
  • 2 1/2 cups dry breadcrumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 2 teaspoons oregano, divided
  • 8 ounces mozzarella cheese, sliced
  • 1 (8 ounce) can tomato sauce

Directions:

  1. Heat oven to 350°F.
  2. Pat eggplant and veal dry with paper towels.
  3. Heat oil in a large skillet.
  4. Dip eggplant slices and veal pieces, one at a time, into eggs, then coat with breadcrumbs.
  5. Sauté in oil until browned on both sides on medium-high.
  6. Place a layer of eggplant and a layer of veal in a 2-quart casserole.
  7. Sprinkle with 1/4 cup Parmesan cheese and 1 teaspoon oregano; cover with half of sauce.
  8. Repeat layers.
  9. Arrange mozzarella cheese slices on top.
  10. Cover with foil and bake for 20 minutes.
  11. Remove foil and bake 10 more minutes.

Makes 6 servings.

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