Veal Sorrentina Recipe
Eggplant, Prosciutto, Mozzarella, Tomato Sauce, Sherry Wine
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Ingredients
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Vegetables
Meats
Dairy
Condiments
Spices
Oils
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1 cm thick rounds. Sprinkle with salt and let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Prepare the Ingredients
Chop the prosciutto into small pieces. Shred the mozzarella cheese if not pre-shredded. Gather the tomato sauce and sherry wine.
Cooking
- 3
Cook the Eggplant
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate and set aside.
- 4
Layer the Ingredients
In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of eggplant over the sauce, followed by a layer of prosciutto and mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
- 5
Add the Sauce and Wine
Pour the remaining tomato sauce over the top layer of mozzarella. Drizzle with sherry wine and sprinkle with dried oregano, black pepper, and a drizzle of olive oil.
Baking
- 6
Bake the Dish
Preheat the oven to 180°C (350°F). Bake the dish for 25-30 minutes or until the cheese is bubbly and golden brown.
- 7
Let it Rest
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set.
