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.