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Veal & eggplant parmigiana
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Delicious Aussie pub-style veal parmigiana with crispy schnitzel, layers of eggplant, tangy tomato sauce, and ooey gooey melted cheese.
Ingredients:
  • 2 large (about 550g each) eggplant, cut lengthways into 7mm-thick slices
  • Salt & freshly ground black pepper
  • 6 90g veal leg steaks
  • 2 garlic cloves, halved crossways
  • 23.00 gm olive oil
  • Olive oil, to grease
  • 1 737g jar summer tomato basil pasta sauce (Five Brothers brand)
  • 5.00 gm caster sugar
  • 100g low-fat mozzarella
  • 40.00 ml finely grated grana padano cheese
  • Mixed salad leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Place the eggplant slices in a colander and delicately sprinkle with salt. Allow to rest for 30 minutes.
  • Prepare the veal schnitzels by slicing them in half horizontally. Place each piece of veal between plastic wrap and gently pound with a meat mallet until 3mm thin. Repeat for all pieces. Enhance the flavor by rubbing both sides of each veal piece with a halved garlic clove.
  • Preheat the grill on medium-high. Rinse the eggplant slices and pat them dry with a paper towel. Crush one garlic clove and mix it with 4 teaspoons of oil. Lightly brush both sides of the eggplant slices with the garlic-oil mixture. Arrange a quarter of the slices on a wire rack over a baking tray. Grill for 4-5 minutes on each side until golden and tender. Repeat with the rest of the eggplant in 3 batches.
  • As the eggplant cooks, heat the rest of the oil in a large non-stick pan over high heat. Sear half of the veal pieces for 30-60 seconds on each side until lightly browned but not fully cooked. Transfer to a plate and repeat with the rest of the veal.
  • Preheat the oven to 200°C. Brush a 7cm-deep, 21.5 x 27cm ovenproof dish with oil to lightly grease it. Mix the pasta sauce and sugar together in a jug.
  • Layer one-third of the eggplant slices on the bottom of the greased dish, overlapping if needed. Arrange 6 veal pieces on top in a single layer. Sprinkle with one-third of the mozzarella and one-third of the grana padano cheese. Drizzle with one-third of the pasta sauce. Repeat the layering once, then finish with eggplant and pasta sauce. Garnish with parsley and the remaining mozzarella and grana padano cheese on top.
  • Bake in a hot oven for 25 minutes until heated through and the cheese is golden. Slice into 6 portions and enjoy with a side of mixed salad leaves and fresh bread.

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