Veal With Eggplant And Prosciutto

Recipe Ingredients

6 tablespoons	90ml	Butter - (3/4 stick)
4 cups	584g / 20oz	Chopped stemmed shiitake mushrooms - (abt 8 oz)
2 cups	125g / 4.4oz	Chopped seeded tomatoes
1/2 cup	31g / 1.1oz	Minced green onions
1/2 cup	118ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Eggplant (large)
2 tablespoons	30ml	Olive oil
3 teaspoons	15ml	Chopped fresh rosemary
4		Prosciutto, 1/16"-thk
4		Garlic cloves - minced
4		Veal scallops - (2 1/2 oz ea)
4		Provolone cheese - (6" by 3")

Recipe Instructions

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 degrees. Cut four 1/2-inch-thick lengthwise slices from center of eggplant. Mix 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.

This recipe yields 4 servings.

Source:
Bon Appetit, December 2001

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