Alla Ursula Recipe
veal parmigiana with a layer of eggplant
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Ingredients
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Veal and Eggplant
Tomato Sauce
Topping
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Cut the eggplant into 1/4 inch thick slices. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat 1/2 cup olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.
Preparation of Veal
- 3
Prepare the Veal
Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with bread crumbs.
- 4
Tomato Sauce Preparation
- 5
Assembly and Baking
- 6
Layer the Ingredients
In a baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of fried eggplant, followed by a layer of veal cutlets, more sauce, and then sprinkle mozzarella and parmesan cheese on top.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, until the cheese is melted and bubbly.