Veal Sorrentine Recipe
Scallopini topped with eggplant and mozzarella in a light white wine and marinara sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into ½ inch thick rounds, sprinkle with salt, and let sit for about 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and sauté until golden brown on both sides. Remove and set aside.
- 3
Sear the Veal
In the same skillet, add another tablespoon of olive oil. Season the veal scallopini with salt and pepper. Sear the veal for about 2-3 minutes on each side until browned. Remove and set aside.
- 4
Make the Sauce
In the same skillet, add white wine and let it simmer for a minute. Then, add the marinara sauce and stir to combine. Let it cook for a couple of minutes.
- 5
Assemble the Dish
In a baking dish, layer the veal scallopini, top each piece with sautéed eggplant, and then add slices of mozzarella cheese on top.
- 6
Bake
Pour the white wine and marinara sauce mixture over the assembled dish. Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the cheese is melted and bubbly.
- 7
Garnish and Serve
Remove from the oven, garnish with fresh basil, and serve hot.