Veal and Eggplant Parmigiana
6 veal schnitzel steaks
150g plain flour seasoned with sea salt and freshly cracked black pepper
30ml Bertolli Classic Olive Oil, plus extra to brush eggplant slices
½ cup dry white wine
2 medium eggplant
250g grated mozzarella
60g grated parmesan
Fresh basil leaves, to serve
1 tbsp Bertolli Classic Olive Oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
400g tin tomatoes
2 tbsp tomato paste
2 chicken stock cubes, crumbled
½ tsp sugar
½ tsp dried basil
¼ tsp dried oregano
Preheat a fan forced oven to 180ºC.
To make the sauce, heat Bertolli Classic Olive Oil in a large frypan over medium heat. Add onion and garlic and fry until soft. Add remaining ingredients plus 125ml water, bring to the boil then reduce heat and simmer 20 mins until thickened. Season with sea salt and freshly cracked black pepper.
Spread a few tablespoons of the sauce onto the base of an ovenproof dish.
Cut veal steaks, pound out until thin. Coat in seasoned flour. Heat oil and fry veal, 1 min each side until just browned. Lay browned veal on a single layer into the ovenproof dish.
Add wine to the pan drippings, stir until reduced by half. Season. Add butter then pour over the steaks.
Spread the remaining tomato sauce over the steaks.
Slice eggplants lengthways, brush with oil and fry until golden. Drain on paper towel. Layer over tomato sauce.
Sprinkle with mozzarella and parmesan cheese. Bake for 30-45 mins or until cheese is golden and bubbly. Scatter with basil leaves to serve.