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Parmigiana with the lot
Parmigiana with the lot
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Prep Time:
40 minutes
Cook Time:
100 minutes
Total Time:
140 minutes
Delicious fusion dish combining Italian eggplant and Aussie veal for a hearty family bake, perfect for making ahead and freezing.
Ingredients:
  • 50g (1/3 cup) plain flour
  • 1 egg
  • 41.20 gm milk
  • 180g (2 cups) dried multigrain breadcrumbs
  • 600g lean veal schnitzel
  • 1 (about 430g) eggplant, trimmed, thinly sliced lengthways
  • Vegetable oil, to shallow-fry
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 185ml (3/4 cup) chicken style liquid stock
  • 1/2 bunch fresh basil, leaves shredded
  • 125g mozzarella, coarsely grated
  • 70g (1 cup) finely grated parmesan
  • 8 slices (about 80g) prosciutto
  • 240g cherry truss tomatoes*
Instructions:
  • 1. Season flour in a shallow bowl. 2. Whisk egg and milk in a shallow dish. 3. Spread breadcrumbs on a plate. 4. Coat veal in seasoned flour, then egg mixture, and finally breadcrumbs, pressing gently to coat. 5. Arrange on a lined baking tray.
  • Preheat a sturdy frying pan on medium heat. Lightly coat with oil and sear eggplant in 3 separate batches for 2-3 minutes per side until golden brown. Transfer to a plate.
  • Heat vegetable oil in a pan over medium heat. Cook veal in batches for 2 minutes per side until crispy. Place on a paper towel-lined plate. Layer veal and eggplant in a 2L (8 cup) ovenproof dish.
  • 1. Preheat your oven to 180°C. Grease a pan with oil and heat it over medium heat. Cook the onion and garlic for 5-7 minutes until the onion is soft. Add canned tomato and stock. Reduce the heat to medium-low and simmer, stirring occasionally, for 8-10 minutes until the sauce thickens. Finally, stir in the basil.
  • In a bowl, mix mozzarella and parmesan. Sprinkle half over the veal, then add sauce and the rest of the cheese. Finish by topping with prosciutto.
  • Cover with ripe tomatoes and bake until golden brown, approximately 40-45 minutes.

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