Best Veal With Eggplant Aubergine And Olives Recipes

VEAL AND EGGPLANT DELIGHT

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.

VEAL MEDALLIONS IN A BASIL CRUST WITH AUBERGINE PUREE, PARMESAN CHEESE, AND BLACK TRUFFLE

Steps:

• Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside.
• To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil.
• In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness.
• Save the veal pan drippings, keeping it in a small saucepan at low heat.
• In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside.
• To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles.

LIDIA'S VEAL AND EGGPLANT GRATINATE (FOR ONE)

Steps:

• Preheat oven to 400 degrees. If using eggplant, cut off ends and slice off two long strips of skin, one on each side. With 1 skin side up, so that each slice will have skin on both sides, slice eggplant lengthwise, 1/4inch thick. Sprinkle with salt and pepper, and dredge lightly in flour. If using zucchini, slice on diagonal, 1/4 inch thick.
• In a 6- to 8-inch ovenproof skillet (see Note), heat 1 tablespoon oil. Brown vegetable slices lightly on both sides, working in batches if necessary to avoid crowding pan. Add more oil as needed to keep pan lightly oiled. Remove and drain on paper towels.
• Sprinkle veal or chicken with salt and pepper, and dredge lightly in flour. Melt butter in same pan until it bubbles, then brown meat lightly on both sides. Remove and drain on paper towels. Add shallot to pan and cook, stirring, until slightly softened, about 2 minutes. Pour in wine and simmer until syrupy.
• Turn off heat and place pieces of meat in skillet. Lay basil leaves or parsley over them, then arrange vegetable slices on top. Spoon tomato sauce over, sprinkle cheese on top, and pour about 2 tablespoons water (more or less, depending on thickness of tomato sauce) around edges of pan. Bake 8 to 10 minutes, until meat is cooked through and liquid in bottom of pan is thickened. Sprinkle with torn basil or chopped parsley; serve with crusty bread.