Name: Veal parmigiana
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 1 eggplant (300g), cut into 8 slices; 4 x 125g veal schnitzels; 1 cup (260g) bottled tomato pasta sauce; 6 bocconcini cheeses (360g), sliced thinly

Ingredients

1 eggplant (300g), cut into 8 slices

4 x 125g veal schnitzels

1 cup (260g) bottled tomato pasta sauce

6 bocconcini cheeses (360g), sliced thinly

Method

1.Heat oiled large ovenproof frying pan; cook eggplant, in batches, until tender and browned both sides. Remove from pan.

2.Cook veal in same heated oiled pan.

3.Preheat grill (broiler).

4.Spoon sauce on veal; place two slices of eggplant on each piece of veal, season. Top with cheese; place under grill until cheese melts.

If your frying pan doesn’t have a heatproof handle, wrap the handle in several layers of foil to protect it during grilling. Or transfer the veal and eggplant to a shallow baking dish before topping with the sauce and cheese.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy