Veal with Eggplant and Proscuitto

By LoriCaputo

Ingredients

• 6 tbs. butter
• 4 cups chopped shitake mushrooms
• 2 cups chopped seeded tomatoes
• ½ cup minced green onions
• ½ cup dry white wine
• 1 large eggplant
• 2 tbs. olive oil
• 3 tsp. fresh rosemary
• 4 1/6 inch thick slices proscuitto
• 4 minced garlic cloves
• 4 2 ½ oz. veal chops
• 4 slices provolone cheese

Preparation

Step 1

Melt 2 tbs. butter over medium high heat. Add the mushrooms and tomatoes and sauté for 5 minutes. Add onions, cooking 1 minute. Add wine and simmer until the liquid is absorbed, approximately 6 minutes. Stir in 2 tbs. butter and season with salt and pepper.

Preheat oven to 400 degrees. Cut 4 ½ inch thick slices from the eggplant. Mix oil with 2 tsp. rosemary and brush over both sides of the eggplant slices. Place slices on a baking sheet and sprinkle with salt and pepper. Bake until tender, approximately 5 minutes per side. Top each eggplant with a slice of proscuitto ad set aside.

Melt 2 tbs. butter; add garlic and 1 tsp. rosemary and sauté for 2 minutes. Sprinkle veal with salt and pepper. Add the veal to the skillet and sauté until just cooked through.

Place each veal chop atop and eggplant slice. Spoon mushroom mixture over top and place a cheese slice on top. Bake until cheese melt, approximately 6 minutes.