8 veal scaloppines, each weighing 3 oz.
1 c. basil leaves
1/2 c. white wine
1 c. olive oil
2 tomatoes, cut into strips
1 sm. eggplant, cut into strips
1/2 onion, slices
2 cloves garlic, chopped
Salt and pepper to taste

In a skillet over high heat, add 1/2 cup olive oil. Lightly toss the onions, garlic, eggplant, tomatoes and basil for a few seconds. Add salt and pepper to taste. Set aside and let cool.

Lightly pound the veal scaloppine and put some of the cooled eggplant mixture and top with another veal scaloppine. Season the veal and flour on both sides. In a big skillet, add the rest of the olive oil over high heat. Brown the veal on both sides and deglaze with white wine and let cook for 2 minutes. Serve immediately.