Eggplant Parmigiano is a classic Italian dish which is enjoyed by adults and children alike. This version adds thin slices of veal for an added protein fix. Eggplant, available year round, on its own is an excellent source of nutrition. It's low in saturated fat, sodium and cholesterol. And it's high in fibre, antioxidants, vitamin C and folate.
For busy working cooks, Eggplant Veal Parmigiana can be prepared the night before and refrigerated, tightly covered. Just before mealtime, it can be baked for a delicious main dish for family or weekend guests.While the main dish is baking, toss a green salad or Caesar salad and add fresh crusty bread to complete the meal. Vegetarians can leave out the veal.
Eggplant Veal Parmigiana
Ingredients:
- 1 large eggplant
- 1 tablespoon canola oil
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 12 slices mozzarella cheese (about 150 grams)
- 1/2 pound veal scallopini, pounded thin and cut in 4 to 6 serving pieces
- 2 cups Primo tomato-basil sauce ( one 680 mL can)
- 1/3 cup freshly grated Parmesan cheese
- Fresh basil or arugula for garnish (optional)
Directions:
- Peel eggplant. Cut lengthwise into 6 long slices, about 1/4 inch thick.
- Beat egg lightly in shallow bowl.
- Place breadcrumbs in a second shallow bowl.
- Dip eggplant slices into egg mixture, then in breadcrumbs.
- Heat a large skillet over medium-high heat and add Canola oil.
- Saute each eggplant slice over medium high heat on both sides until golden.
- Remove from heat and set aside on paper towels.
- Add veal slices to pan, adding more oil if necessary.
- Saute veal on each side just until browned, about 1 minute per side. Set aside.
- Spray 9 by 13 ovenproof casserole with Pam.
- Layer ingredients beginning with eggplant and ending with tomato sauce and cheeses.
- Place three eggplant slices in bottom of casserole.
- Pour half the tomato sauce over eggplant.
- Next, layer veal slices on top.
- Layer half the mozzarella slices over veal.
- Top with remaining three eggplant slices.
- Spoon remaining tomato-basil sauce over eggplant.
- Arrange remaining Mozzarella slices over sauce.
- Sprinkle with Parmesan cheese.
- If making ahead, cover tightly and refrigerate for up to 24 hours.
- Bake in 350 degree oven 40 to 45 minutes or until heated through and tomato sauce and cheese is bubbly.
- Serve with fresh basil or arugula for garnish if desired. Let stand for 5 minutes.
- Cut into 4 to 6 squares for serving.
Makes 4 to 6 servings
Cooking Tips:
- If desired, substitute sliced ham or sliced prosciutto for the veal. (No sauteing is required.)
- Vegetarians may leave out the veal, ham or prosciutto.
- This dish is even better with your own homemade tomato-basil sauce, but for busy cooks, use canned sauce.
- For an even bigger nutritional boost, don't peel the eggplant. The skin is an excellent source of antioxidants.
- Recipe may be doubled to serve 8.
Bonnie Baker Cowan - I am a seasoned Canadian journalist with more than 30 years experience as a writer and editor of major Canadian magazines. My main ...
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