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Categories:
vegetable oil Spanish onion tomatoes fresh basil oregano freshly ground black pepper salt all-purpose eggs eggplants milk thin milk mozzarella Romano cheese parsley tomato dinner baking
Viewed: 36 - Published at: 7 months agoIngredients
- 6 cups vegetable oil
- 1 large Spanish onion, chopped
- One 28-ounce can tomatoes, crushed by hand, with their juices
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- Table salt
- 4 cups all-purpose flour
- 8 large eggs, beaten
- 2 large eggplants, peeled and sliced into 1/4-inch rounds
- Twelve 2-ounce milk-fed veal medallions
- 12 thin slices prosciutto, each about 3-by-2 inches,
- 14 to16 ounces fresh whole milk mozzarella, sliced 1/8-inch thick (about 24 slices)
- 1/2 cup Sauternes
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Main Ingredient: Cheese, Eggplant, Tomato, Veal
- Meal Part: Main Dish
- Meal Type: Dinner
- Technique: Baking, Frying
Method
- Heat 1 cup vegetable oil in a 4-quart saucepan over medium heat, add the onion, and cook, stirring occasionally, until golden.
- Add the tomatoes and their juices, basil, oregano, black pepper and some salt.
- Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 45 minutes.
- Preheat the oven to 375 degrees F. Line two baking sheets with paper towels.
- Put the flour in a shallow baking dish; put the egg in another.
- Heat about 3 cups of the remaining oil in a large skillet over medium heat.
- Working in batches if necessary so you don't crowd the pan, coat the eggplant slices first in the flour, then in the eggs and fry until golden-brown on both sides, about 2 minutes per side, transferring the cooked slices to the paper towels to drain.
- Heat the remaining 2 cups oil in another large skillet medium heat.
- Working in batches if necessary so you dont crowd the pan, coat the veal in flour, add them to the hot oil and cook 2 minutes per side, transferring the cooked medallions to the paper towels to drain.
- Coat the bottom of a large skillet with 1 cup of the tomato sauce.
- Arrange the veal on top of the sauce.
- Top each medallion with 1 piece of eggplant, 1 piece of prosciutto, and 2 slices of mozzarella.
- Top with the remaining sauce, pour the wine evenly over the casserole, and bake until the sauce is bubbling and the cheese starting to brown, about 45 minutes.
- Serve 2 or 3 pieces of veal on each plate and garnish with Pecorino Romano and parsley.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
- The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
