8 - 2 ounce veal scallops
salt and pepper
flour, for dredging veal and eggplant
2 eggs, beaten
olive oil
romano cheese
parmesan cheese
sliced mozzarella cheese
8 slices eggplant, 1/4" thick
marinara sauce
Pound veal until very thin. Season veal with salt and pepper and MSG ( I skipped the MSG). Brown both sides in olive oil quickly over high heat ( I used medium high heat). Meanwhile, dredge eggplant in flour and salt and dip in 1 egg. Fry both sides until golden brown. Pour a layer of marinara sauce in a baking dish. Add a layer of veal and sprinkle with romano, parmesan, MSG (if using it), anf fresh ground black pepper. Add another layer of marinara sauce. Spriknlie again with romano, parmesan, and MSG. On top of this place slices of fried eggplant. Sprinkle again with parmesan, romano, MSG. Top with marinara sauce. Cover with 8 slices of mozzarella cheese and top with grated romano. Put under broiler untiil cheese melts and browns. Serves 4
Marinara sauce
2 branches celery, chopped fine (I didnt use this)
1/2 onion, chopped fine
1 green pepper, chopped fine
1 clove garlic, crushed
1 tsp salt, 1 tsp oregano, 1 tsp basil
1 jigger marsala wine ( or any wine is fine)
1 tbsp worcestershire sauce
2- 16 ounce cans tomatoes, chopped with liquid
olive oil
I havent made this for a long time, but I will be soon!
salt and pepper
flour, for dredging veal and eggplant
2 eggs, beaten
olive oil
romano cheese
parmesan cheese
sliced mozzarella cheese
8 slices eggplant, 1/4" thick
marinara sauce
Pound veal until very thin. Season veal with salt and pepper and MSG ( I skipped the MSG). Brown both sides in olive oil quickly over high heat ( I used medium high heat). Meanwhile, dredge eggplant in flour and salt and dip in 1 egg. Fry both sides until golden brown. Pour a layer of marinara sauce in a baking dish. Add a layer of veal and sprinkle with romano, parmesan, MSG (if using it), anf fresh ground black pepper. Add another layer of marinara sauce. Spriknlie again with romano, parmesan, and MSG. On top of this place slices of fried eggplant. Sprinkle again with parmesan, romano, MSG. Top with marinara sauce. Cover with 8 slices of mozzarella cheese and top with grated romano. Put under broiler untiil cheese melts and browns. Serves 4
Marinara sauce
2 branches celery, chopped fine (I didnt use this)
1/2 onion, chopped fine
1 green pepper, chopped fine
1 clove garlic, crushed
1 tsp salt, 1 tsp oregano, 1 tsp basil
1 jigger marsala wine ( or any wine is fine)
1 tbsp worcestershire sauce
2- 16 ounce cans tomatoes, chopped with liquid
olive oil
I havent made this for a long time, but I will be soon!
