Veal with Eggplant and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My family loves Italian food, writes Seamus Ray of Annapolis, Maryland. One of my best creations is this veal dish with eggplant; I serve it for special occasions. Ingredients:
6 tablespoons (3/4 stick) butter |
4 cups chopped stemmed shiitake mushrooms (about 8 ounces) |
2 cups chopped seeded tomatoes |
1/2 cup minced green onions |
1/2 cup dry white wine |
1 large eggplant |
2 tablespoons olive oil |
3 teaspoons chopped fresh rosemary |
4 1/16-inch-thick slices prosciutto |
4 garlic cloves, minced |
4 2 1/2-ounce veal scallops |
4 6x3-inch slices provolone cheese |
Directions:
1. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; sauté 5 minutes. Add onions; sauté 1 minute. Add wine and simmer until liquid is absorbed, about 6 minutes. Stir in 2 tablespoons butter. Season with salt and pepper.
2. Preheat oven to 400°F. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices. Place slices on baking sheet. Sprinkle with salt and pepper. Bake until tender, about 5 minutes per side. Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature.
3. Melt 2 tablespoons butter in heavy large skillet over high heat. Add garlic and 1 teaspoon rosemary; sauté 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and sauté until just cooked through, about 1 minute per side.
4. Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes.
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