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Easy veal parmigiana
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious veal parmigiana, perfect for any night!
Ingredients:
  • 400g eggplant, thinly sliced lengthways
  • 375g dried pappardelle pasta
  • 4 (110g each) veal schnitzel, uncrumbed
  • 275.00 gm napoletana pasta sauce
  • 5 bocconcini, each cut into 3 slices
  • 300g green beans, steamed
Instructions:
  • Preheat a chargrill pan over medium-high heat. Brush eggplant slices with 2 tablespoons of oil. Grill the eggplant in batches for 4 minutes on each side until they are nicely charred and tender.
  • Boil pasta in salted water according to package directions until tender. Drain and transfer to a heatproof bowl. Mix in 1 tablespoon of oil until well coated.
  • Season the veal. Sear half of the veal in 2 teaspoons of oil over high heat until golden, about 30 seconds per side. Transfer to a plate. Repeat with the remaining veal. Layer half of the eggplant in an ovenproof dish, then add the veal and the rest of the eggplant. Pour sauce over the top, and finish by arranging cheese over the sauce.
  • Preheat your grill until it's sizzling hot. Grill until the cheese is beautifully melted, for about 3 to 5 minutes. Serve your irresistible veal with a side of pasta and steamed beans.

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