Veal with Eggplant and Mozzarella
Main Dishes • Italian
Description
Veal with Eggplant and Mozzarella
Ingredients
- Eggplants 1 piece
- Tomato Puree 5 oz
- Garlic 1 clove
- Sugar ¼ teaspoon
- Veal Cutlets 4 pieces
- Arugula 0 oz
- Vegetable Oil to taste
- Melted Cheese 5 oz
Step-by-Step Guide
Step 1
Slice the eggplant into 5 mm thick rounds. Place in a colander and sprinkle with salt, let sit for 20 minutes, then rinse under cold water and dry with a paper towel.
Step 2
Combine the puree, garlic, and sugar in a bowl, and add salt to taste.
Step 3
Preheat the grill. Brush the eggplant slices with oil on both sides and grill for 15 minutes, flipping once. Transfer to a plate.
Step 4
Heat the grill to a higher temperature. Brush the cutlets with oil, season with salt, and grill for 3-5 minutes on each side. Transfer to a plate.
Step 5
On each piece of meat, place some arugula, then a slice of eggplant, a bit of the tomato mixture, and sprinkle with grated mozzarella. Place under the grill for 1 minute, until the cheese is golden. Serve immediately.
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