Vitello E Melanzane Recipe
Veal Scallopini with eggplant sautéed in extra-virgin olive oil with garlic, white wine and marinara sauce, then baked with fresh basil and homemade mozzarella, served with spaghetti.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Spaghetti
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Sauté the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced eggplant and sauté until soft and golden, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
Cook the Veal
In the same skillet, add remaining olive oil and minced garlic. Sauté for 1 minute until fragrant. Add the veal scallopini and cook for about 2-3 minutes on each side until browned. Pour in the white wine and let it simmer for 2 minutes.
Combine Ingredients
Add the sautéed eggplant and marinara sauce to the skillet with the veal. Stir to combine and let simmer for 5 minutes.
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, layer the veal and eggplant mixture. Tear the mozzarella cheese and distribute it evenly on top. Add fresh basil leaves.
Bake
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
Serve
Serve the baked veal and eggplant over the cooked spaghetti. Garnish with additional basil if desired.
