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Veal, Fresh Mozzarella & Grilled Eggplant



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24 cutlest (4-1/2 lb.) Veal Leg Cutlets, 1/8 to 1/4 inch thick (IMPS/NAMP 1336)
9.0 cups of Yellow Tomato-Butter Sauce Magnifying_glass
salt and ground black pepper, as needed
olive oil, as needed
36 eggplant slices, ¼ inch thick
12 fresh mozzarella cheese slices, ¼ inch thick
assorted grilled vegetables (such as red and yellow bell peppers, zucchini, yellow squash, plum tomatoes), as desired


  1. 1
    Pound veal to _-inch thickness, if necessary. Season with salt and pepper. Brown veal in batches in oil over medium-high heat, 1 to 1½ minutes per side. Keep warm.
  2. 2
    Grill eggplant slices until tender. Keep warm.
  3. 3
    Ladle 4 to 5 ounces Yellow Tomato-Butter Sauce onto ovenproof plate. Top with 3 eggplant slices, then with 2 veal cutlets. Cover with 1 cheese slice. Bake in 350°F oven until cheese is melted. Serve with assorted grilled vegetables.

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preparation methods
cuisines European, Italian
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