Veal piccata with eggplant

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Veal piccata with eggplant

Veal piccata with eggplant

Number of people

3 eggplants

5 tomatoes

1 onion

600 g veal cutlet


50 g butter


2 lemons

60 g grated parmesan cheese

1 bunch of basil

Olive oil



Preparation: 1 hour
Cooking time: 35 min
Step 1
Wash and cut the aubergines lengthwise, salt them and let them drain for 30 minutes.
Step 2
Peel, seed and dice the tomatoes. Peel and halve the onion. Cook them together over low heat for 10 minutes, season and keep warm.
Step 3
Preheat the oven to 200°C (thermostat 7).
Step 4
In a large frying pan, lightly brown the sponged-up eggplant slices with a drizzle of olive oil. Place them on a baking sheet and put them in the oven for 10 to 15 minutes.
Step 5
Squeeze 1 lemon. Peel the other one (more yellow and white) and dice it.
Step 6
Season and flour the cutlets, brown them for 5 minutes in butter with lemon juice.
Step 7
Spread on half of each eggplant slice 1 tablespoon of chopped tomatoes, a slice of mozzarella and a basil leaf and fold up.
Step 8
Put parmesan cheese, a little oil on top and brown quickly under the grill.
Step 9
It's ready! It's ready!
I add my grain of salt

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