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Recipes

Veal with Eggplant and Prosciutto

Recipe information

  • Yield

    Makes 4 Servings

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

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Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 4

    Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes.

Explore Bon AppétitItalianEuropeanVealBeefMeatEggplantVegetableProsciuttoHamShiitake MushroomMushroomTomatoMainGluten-FreeNut-FreeDinner