Recipe

Veal and eggplant parmigiana

Rich eggplant and tender veal make this parmigiana recipe an enduring classic, fresh sage and bocconcini finish the dish beautifully. This is one of those dishes that quickly become a firm family favourite.

  • 30 mins cooking
  • Serves 4
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Ingredients

Veal and eggplant parmigiana
  • 1/2 medium (150g) eggplant
  • 1/3 cup (80ml) olive oil
  • 4 very thin slices veal steak
  • 500 gram jar tomato pasta sauce
  • 1 tablespoon fresh sage leaves
  • 200 gram bocconcini, sliced thinly

Method

Veal and eggplant parmigiana
  • 1
    Cut eggplant into four 1cm slices. Heat 1/4 cup (60ml) of oil in a large non-stick frying pan, cook eggplant until browned on both sides and tender. Remove and drain.
  • 2
    Heat the remaining oil in the same pan, add veal and cook until browned on both sides. Remove pan from heat. Top veal with eggplant, one tablespoon of the pasta sauce, sage leaves and bocconcini. Spoon remaining sauce around the veal.
  • 3
    Return the pan to the heat and simmer, covered, for about 5 minutes or until the sauce is hot. Cover the pan handle with foil and place the pan only under a hot grill until the cheese has browned slightly.

Notes

Recipe is best made close to serving. Not suitable to freeze. Not suitable to microwave.

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