adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veal parmigiana
Veal parmigiana
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Succulent veal dish perfect for cozy nights, pair with veggies or mashed potatoes.
Ingredients:
  • 350g eggplant
  • 19.20 gm salt
  • olive oil spray
  • 8 (about 90g each) veal rump steaks
  • 700ml bottle classica sugo pasta sauce
  • 250.00 ml reduced fat grated mozzarella
  • Serve with steamed green vegetables or salad leaves
Instructions:
  • Preheat grill to medium heat. Thinly slice 350g of eggplant. Sprinkle with 2 tablespoons of salt and let it sit for 1 hour. Rinse the eggplant thoroughly and dry with a paper towel. Spray the eggplant slices with olive oil spray and grill in batches for 2-3 minutes on each side until golden brown.
  • Cook the 8 (about 90g each) veal rump steaks in batches in a hot frying pan for 2-3 minutes on each side until just cooked through. Arrange the veal steaks slightly overlapping in a baking dish and layer with the eggplant slices.
  • Pour the entire 700ml bottle of Bertolli classica sugo pasta sauce over the dish and sprinkle evenly with 1 cup of reduced-fat grated mozzarella. Place under the grill for 5 minutes or until the cheese is melted and bubbly. Serve with your choice of steamed green vegetables or fresh salad.

Similar Recipes