Veal Sorrentino Recipe
Recipe information
Make Veal Sorrentino in just 1h . Mozzarella Blend, Parmesan, Eggplant, Sherry, Red Sauce, Linguini
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Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. Cook the Eggplant
In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes on each side. Remove and set aside.
3. Cook the Linguini
In a pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside.
4. Prepare the Veal
In the same skillet, lightly season the veal cutlets with salt and black pepper. Sear them for 3-4 minutes on each side until browned. Remove from the skillet.
5. Assemble the Dish
In a baking dish, layer the cooked veal cutlets, followed by the fried eggplant, then sprinkle with mozzarella and Parmesan cheese. Pour sherry wine over the top and add red sauce.
6. Bake
Preheat the oven to 350°F (175°C). Bake the assembled dish for 20-25 minutes until the cheese is melted and bubbly.
7. Serve
Serve the veal Sorrentino over a bed of linguini, garnished with fresh basil.
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