Veal With Eggplant And Prosciutto

Veal With Eggplant And Prosciutto
Veal With Eggplant And Prosciutto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    tablespoons butter - (3/4 stick)

  • 4

    cups chopped stemmed shiitake mushrooms (abt 8 oz)

  • 2

    cups chopped seeded tomatoes

  • 1/2

    cup minced green onions

  • 1/2

    cup dry white wine

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    large eggplant

  • 2

    tablespoons olive oil

  • 3

    teaspoons chopped fresh rosemary

  • 4

    slices prosciutto, 1/16"-thk

  • 4

    garlic cloves minced

  • 4

    veal scallops - (2 1/2 oz ea)

  • 4

    slices provolone cheese - (6" by 3")

Directions

Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; sauté 5 minutes. Add onions; sauté 1 minute. Add wine and simmer until liquid is absorbed, about 6 minutes. Stir in 2 tablespoons butter. Season with salt and pepper. Preheat oven to 400 degrees. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices. Place slices on baking sheet. Sprinkle with salt and pepper. Bake until tender, about 5 minutes per side. Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature. Melt 2 tablespoons butter in heavy large skillet over high heat. Add garlic and 1 teaspoon rosemary; sauté 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and sauté until just cooked through, about 1 minute per side. Place 1 veal scallop atop each eggplant slice. Spoon mushroom mixture atop veal; top with cheese. Bake until cheese melts, about 5 minutes. This recipe yields 4 servings.

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