Veal Parmigiana With Eggplant Recipe

Veal Parmigiana With Eggplant Recipe

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Veal Parmigiana With Eggplant Recipe. Place in 8in baking dish. He classic parmigiana dish originated as an italian dish made with crumbed eggplant slices that were layered with cheese and tomato salsa, then baked.

Chicken and eggplant parmigiana recipe FOOD TO LOVE
Chicken and eggplant parmigiana recipe FOOD TO LOVE from

Dip veal in egg, then breadcrumbs. Heat the remaining oil in the casserole dish over medium heat. Spoon pasta sauce over and sprinkle with basil, mozzarella and remaining parmesan.

Cut The Eggplant Into 1 Pieces, Sprinkle With Salt, And Let Stand For 30 Minutes.

Replace the veal cutlets with thin pork cutlets or flattened pork tenderloin medallions. Spoon a few meatballs on top. Place in 8in baking dish.

Add The Eggplant And Cook For 3 Minutes, Or Until Well.

Arrange a layer of eggplant on top, top with some parmesan cheese, and mozzarella. Place the flour, egg and breadcrumbs into shallow dishes and add the chopped parsley and garlic powder to the bread crumbs, mixing to combine. If you're really pressed for time, buy the veal already crumbed from the butcher and.

Heat The Oil In A Large Pan And Add The Eggplant.

Place the veal in the casserole dish, slightly overlapping each slice. Place in 8in baking dish. In a shallow bowl, whisk the eggs and water.

If Using Eggplant, Cut Off Ends And Slice Off Two Long Strips Of Skin, One On Each Side.

Rinse the eggplant under cold water, drain, and pat dry with a paper towel. Layer into prepared dish with a slice of eggplant between each. Season veal with salt and white pepper or finely ground black pepper.

Much Of The Preparation For Veal Parmigiana Can Be Done Ahead, Like Making The Tomato Sauce And Crumbing The Veal.

Mix oil and 2 teaspoons rosemary; Grease a large baking dish. Preheat oven to 375 degrees f.

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