VEAL AND EGGPLANT DELIGHT

Veal and Eggplant Delight image

Provided by Lynette ! @breezermom

Categories Pasta

Number Of Ingredients 21

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FOR THE VEAL AND EGGPLANT:
1 pound(s) veal cutlets
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) pepper
1/4 cup(s) all-purpose flour
1/4 cup(s) butter, melted and divided
8 slice(s) eggplant (1/4 inch thick)
1/4 cup(s) chablis or other dry white wine
2 tablespoon(s) lemon juice
8 slice(s) prosciutto (about 2 1/4 ounces)
8 slice(s) provolone cheese (1 ounce each)
- hot cooked medium egg noodles
- gravy
GRAVY:
1/4 cup(s) butter
2 tablespoon(s) all-purpose flour
1 cup(s) chicken broth
1/4 cup(s) chablis or other dry white wine
2 tablespoon(s) lemon juice
1/8 teaspoon(s) garlic powder
1/8 teaspoon(s) pepper

Steps:

For the Veal and Eggplant:
Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle the veal with garlic powder and pepper; dredge in flour.
Brown the veal in 2 tablespoons butter in a large skillet on both sides over medium heat. Place in a lightly greased 13 x 9 x 2 inch baking dish.
Lightly brown the eggplant in the remaining 2 tablespons butter in the skillet. Place the eggplant over the veal. Pour the wine over the egg plant; sprinkle with lemon juice.
Bake at 350° for 15 minutes. Place prosciutto and cheese over the eggplant; bake an additional 5 minutes or until the cheese melts.
Serve over the noodles with gravy.
Gravy: Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the chicken broth, wine, and lemon juice; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Stir in the garlic powder and pepper. Serv e over the noodles with the veal and eggplant.