Veal Scaloppine with Eggplant and Mushrooms
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound eggplant, cut crosswise into 1/4-inch think slices 4 tablespoons olive oil 1 cup all purpose flour
12 2-ounce slices veal top round, pounded to 1/4-inch thickness 2 tablespoons (1/4 stick) butter 4 ounces buttom mushrooms, sliced (about 1-1/2 cups)
1 cup whipping cream 1/4 cup Madeira 1 tablespoon porcini powder
2 tablespoons chopped fresh Italian parsley



1 Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry.
2 Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, saute eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter.
3 Place flour on plate. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat. Sprinkle veal slices with salt and pepper; dredge veal in flour. Working in batches, saute veal until brown, about 1 minute per side. Transfer to plate.
4 Melt butter in same skillet over medium-high heat. Add sliced mushrooms and saute until brown, about 3 minutes. Stir in cream, Madeira and porcini powder. Simmer until sauce thickens slightly, about 2 minutes. Add veal to skillet. Simmer until veal is heated through and coated with sauce, about 2 minutes. Season with salt and pepper.
5 Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.

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