Angela's Italian Recipe for Veal with Eggplant and Prosciutto

Veal with Eggplant and Prosciutto
(Vitello con Melanzane e Prosciutto)


Ingredients: 6 tablespoons (3/4 stick) butter 4 cups chopped stemmed shiitake mushrooms (about 8 ounces) 2 cups chopped seeded tomatoes 1/2 cup minced green onions 1/2 cup dry white wine 1 large eggplant 2 tablespoons extra virgin olive oil 3 teaspoons chopped fresh rosemary Four 1/16-inch-thick slices prosciutto 4 garlic cloves, minced Four 2 and 1/2-ounce veal scallops Four 6 x 3-inch slices provolone cheese Directions:

Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms and tomatoes; saute 5 minutes. Add onions; saute 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° F. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix olive 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; saute 2 minutes. Sprinkle veal with salt and pepper. Add to skillet and saute 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. Makes 4 servings.

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