Veal-and-Eggplant Panini with Sun-Dried Tomato Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup boiling water |
6 sun-dried tomatoes, packed without oil |
2 tablespoons skim milk |
3 tablespoons dry breadcrumbs |
1/4 pound lean veal scaloppine, cut into 2 equal portions |
2 (1/4-inch-thick) eggplant slices |
vegetable cooking spray |
2 (3-inch) pieces italian bread |
1 tablespoon reduced-calorie mayonnaise |
Directions:
1. Combine boiling water and tomatoes in a small bowl; let stand 15 minutes or until softened. Drain tomatoes, reserving 1 teaspoon liquid. Mince tomatoes, and set aside.
2. Place milk in a bowl. Place breadcrumbs in a shallow dish. Dip veal in milk, and dredge in breadcrumbs. Repeat procedure with eggplant slices. Place veal and eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 12 minutes, turning after 6 minutes.
3. Slice each piece of bread in half horizontally. Combine minced tomatoes, reserved liquid, and mayonnaise in a small bowl; stir well. Spread mayonnaise mixture over top halves of bread. Divide veal and eggplant between bottom halves of bread; cover with top halves of bread.
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