VEAL SCALOPPINE WITH EGGPLANT AND MUSHROOMS

Veal Scaloppine with Eggplant and Mushrooms image

Yield Makes 6 servings

Number Of Ingredients 10

1 pound eggplant, cut crosswise into 1/4-inch-thick 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 button 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

Steps:

Place eggplant on 2 large baking sheets. Sprinkle with salt. Let stand 20 minutes. Rinse under running water and pat dry.
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, sauté eggplant until crisp-tender, about 2 minutes per side. Arrange decoratively on large platter.
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, sauté veal until brown, about 1 minute per side. Transfer to plate.
Melt butter in same skillet over medium-high heat. Add sliced mushrooms and sauté 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.
Arrange veal in center of platter with eggplant. Spoon sauce over veal. Sprinkle with parsley and serve.