Veal with Eggplant and Mozzarella

Main Dishes | Italian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal with Eggplant and Mozzarella

Ingredients

Eggplants - 1 piece
Tomato Puree - 4.4 oz
Garlic - 1 clove
Sugar - ¼ teaspoon
Veal Cutlets - 4 pieces
Arugula - 1.8 oz
Vegetable Oil - to taste
Melted Cheese - 2.6 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.