Ingredients

12 thin slices eggplant

4 eggs, beaten

Flour

1 1/2 cups olive oil

3 cloves garlic, crushed

1/2 lb fresh plum tomatoes, seeded and drained

Salt

Freshly ground black pepper

12 veal scallopine

12 slices prosciutto di Parma

1 cup white wine

12 slices mozzarella cheese

Difficulty: 5 | Serves: 4

Directions:

1.  Prepare eggplant: flour eggplant slices, dip in eggs. Heat 1/2 cup oil and gently fry until golden.

2. Prepare sauce: in a saucepan, heat 1/2 cup oil until smoking. Add garlic, sauté until golden. Remove garlic, add tomato, salt, and pepper. Cook 10 minutes.

3. Prepare scallopine: on each piece of veal, place 1 slice prosciutto. Gently pound together, flour, shake off excess flour. In another saucepan, heat remaining 1/2 cup oil until it smokes. Add veal, sauté 5 minutes on one side. Turn veal over, add wine, cook 2 minutes. Add 1 slice eggplant and 1 slice cheese on top of each piece of veal. Season with salt and pepper, top with 1 tbsp tomato sauce, Place in broiler until cheese melts, 4 to 5 minutes. Serve.

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