Veal parmigiana

0
8

Veal parmigiana

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 350g eggplant
  • 2 tablespoons salt
  • olive oil spray
  • 8 (about 90g each) veal rump steaks
  • 700ml bottle Bertolli classica sugo pasta sauce
  • 1 cup reduced fat grated mozzarella
  • Serve with steamed green vegetables or salad leaves

Method

  • 1
    Preheat grill on medium. Thinly slice 350g eggplant. Sprinkle with 2 tablespoons salt, set aside for 1 hour. Rinse well and pat dry. In batches, spray the eggplant with olive oil spray and grill for 2-3 minutes each side until golden.
  • 2
    In batches, cook 8 (about 90g each) veal rump steaks in a frying pan over a high heat for 2-3 minutes each side or until just cooked through. Place the veal steaks slightly overlapping in a baking dish. Top with the eggplant slices.
  • 3
    Drizzle over 700ml bottle Bertolli classica sugo pasta sauce and sprinkle with 1 cup reduced fat grated mozzarella. Grill for 5 minutes or until the cheese has melted. Serve with steamed green vegetables or salad leaves.

Source: taste.com.au

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