Veal Sorrentina Recipe
Prepared with eggplant, covered with our red Marsala sauce & topped with mozzarella cheese, served with a side dish of pasta.
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Ingredients
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Veal and Eggplant
Marsala Sauce
Topping and Pasta
Method
Preparing Eggplant
- 1
Prepare the Eggplant
Slice the eggplant into 1/4 inch thick rounds. Sprinkle with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
Preparing Veal
- 2
- 3
Fry the Veal
In a large skillet, heat olive oil over medium heat. Fry the breaded veal cutlets for about 3-4 minutes on each side until golden brown. Remove and set aside.
Making Marsala Sauce
- 4
Prepare the Sauce
In the same skillet, add chopped onion and minced garlic. Sauté until softened. Add Marsala wine and let it reduce by half, then stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
Combining and Baking
- 5
Layer the Dish
In a baking dish, spread a layer of Marsala sauce, place the fried veal cutlets on top, and cover with more sauce. Top with sliced eggplant and shredded mozzarella cheese.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until the cheese is bubbly and golden.
Cooking Pasta
- 7
Cook the Pasta
While the Veal Sorrentina is baking, cook the pasta according to package instructions. Drain and toss with a little olive oil and parmesan cheese.
Serving
- 8
Serve
Plate the Veal Sorrentina alongside the pasta. Garnish with fresh basil and serve hot.
