Veal and Eggplant Parmesan

Enjoy this recipe from The Electric Kitchen!

Veal and eggplant parmesan


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


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


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