Main Course Meat Dishes forum: Eggplant and Veal??? (Parmesan, Casserole???)

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Jul 4, 2010 11:08 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Baked Eggplant and Veal (Parmesan?)

I really don't know what to call this dish as I've combined about 4 different recipes and to me it's more like a casserole, but tastes so much like Veal or Eggplant Parmesan. It's a rainy day and I'm stuck in the house and just happened to have these two beautiful ingredients on hand -Veal and Eggplant and it was a good day to experiment!

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I love both, Eggplant and Veal parmesan and figured I would combine them. I also remember years ago having an Eggplant Parmesan with hard boiled eggs (sounds wierd I know) and it was to die for! So, I figured I'd add some eggs also.


1lb of Veal Scallopine about 1/4-1/2 inch thick
1 Eggplant
6 eggs - (3 hardboiled - optional)
4 cloves of garlic cut in half
about 2 cups of Italian seasoned Breadcrumbs
Olive Oil for frying as needed
12 oz of shredded Mozzarella or Italian Cheese Blend
4 oz of Grated Parmesan - Reggiano is the best!
12 Basil leaves
3 Cups of Tomato sauce (see next)

Tomato sauce recipe

2 28oz cans of chopped tomatoes
1 tablespoon olive oil
1 large onion diced fine
3 cloves of garlic chopped
2 stalk of celery whole - cut in half
lots of salt and pepper
fresh herbs - oregano, basil, rosemary and parsley
(substitute 1 tablespoon each if you have dried)

Prep the Eggplant:

Slice off the sides, top and bottom off the eggplant. Cut the remainder into long strips about 1/2 inch thick. Salt both sides of the Eggplant and lay them on a platter lined with paper towels. The reason for doing this is because it will draw water out of the eggplant and any bitterness. Let it sit for about an hour. The first photo here shows the freshly cut eggplant and the second shows the amount of moisture that has been drawn out. It gives it a better flavor and it's not so watery when it's cooked.

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Prep the Veal

I do this when I make breaded veal. Take 3 of the eggs and beat them in a large bowl. Add the halved garlic cloves and a little salt. Cut your veal into large medallions (or leave them whole) and put them into the egg mixture. Put the bowl in the refrigerator until your ready to use it.

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Make your tomato sauce

You can actually use a good brand of store-bought sauce and skip this step if you like. However, I like making my own and it doesn't take too long!

Dice the Onion and chop the Garlic. In a large saucepan, heat the tablespoon of Olive oil and saute the onions and garlic on low heat until soft and transparent. Be carefull not to burn the garlic. Add in the chopped tomatoes and the whole celery (just for flavor) and let everything simmer for about 20 minutes. Gradually add Salt and pepper to taste and you might need quite a bit to wake up the flavors. Finely chop the herbs and add them. Continue to simmer for about another 40 minutes until the sauce is thickened and reduced. If it's too thick, add some water or tomato juice. Cooking time should be about 1 hour.

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Bread and Fry

Put your breadcrumbs into a plate and bring out the Veal. Evenly coat each piece of veal with breadcrumbs and lay it out on another plate. In the meantime, coat the bottom of a large skillet with Olive oil and heat until very hot. Add the veal to the skillet and cook for about 2 minutes on each side, until slightly golden. You will probably have to do this in a couple of batches. Remove the veal when browned to a plate lined with a paper towel to absorb any excess oil.

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Rinse off and pat dry the eggplant slices. Repeat the same breading and frying process with the Eggplant

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Assembly Time

Get all your cooked ingredients together and add about a cup of tomato sauce to the bottom of a 9" X 13" baking pan.

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Layer 1 - Cooked Veal and thin layer of tomato sauce - take 1/2 of the basil leaves and chop or tear them apart and scatter over the top.

Layer 2 - Add a thin layer of the shredded Mozzarella cheese and Slice the Hardboiled eggs and lay them over the first layer.

Layer 3 - Lay the Eggplant over the eggs

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Finishing it off

Preheat your oven to 350 degrees.

For the last layer, add the remaining basil leaves as well as about a cup of tomato sauce and the remaining mozzarella (or cheese blend), as well as the parmesan. Cook for 30 minutes until cheese has melted and is bubbly.

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You'll probably have some tomato sauce left over. I just heated it up and cooked a little rigatoni on the side! The hard-boiled eggs made this fairly rich and it is definitely an option.

[Last edited Jul 4, 2010 11:16 PM CST]
Quote | Post #300337 (1)
Jul 5, 2010 3:29 AM CST
Name: Hetty
Sunny Naples, Florida
I vote for Kathy as the new TV chef. You just make everything look so YUMMY!!!

I will try this - Veal Parmesan is a favorite dish in our household too
Jul 5, 2010 8:35 AM CST
Name: woofie
NE WA zone 5a
Am I to understand that Veal Parmesan normally does not include eggplant?
Confidence is that feeling you have right before you do something really stupid.
Jul 6, 2010 11:48 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
I don't think so Woofie. I've only had either veal pamesan or eggplant parmesan...Maybe somebody has combined the two, but I've never seen it.
Jul 7, 2010 7:58 AM CST
Name: woofie
NE WA zone 5a
Hmmm, that's interesting. The only time I've had Veal Parmesan in a restaurant (a very nice Italian restaurant down in SoCal) it came on a breaded slice of eggplant. And it was indeed yummy! Sounds like the chef in that restaurant thought like you! The hard boiled eggs sound like a good addition, too. I have a lasagna recipe that uses sliced eggs as well.
Confidence is that feeling you have right before you do something really stupid.
Jul 7, 2010 9:09 AM CST
Name: Hetty
Sunny Naples, Florida
Maybe off-topic, but I read somewhere about using thin slices of eggplant instead of pasta to make a lighter lasagna, has anyone ever tried this?
Jul 7, 2010 9:30 AM CST
Name: woofie
NE WA zone 5a
You know, I've seen that same suggestion, but it always seemed to me that you'd end up with kind of soggy lasagna. And in order to be really good, you'd need to bread and fry that eggplant.......lighter? Ha! Actually that's how you make greek lasagna, moussaka, which is also yummy!
Confidence is that feeling you have right before you do something really stupid.
Jul 7, 2010 9:42 AM CST
Name: Hetty
Sunny Naples, Florida
Of course.. moussaka, why didn't I think of that? I used to make that.
Jul 7, 2010 12:45 PM CST
Name: woofie
NE WA zone 5a
Ha, ha, I didn't remember it either until I was halfway through typing my last post! Haven't made it in quite a while.
Confidence is that feeling you have right before you do something really stupid.

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