1 lb. veal scallops
2 eggs, beaten
1 c. seasoned bread crumbs
1/2 c. olive oil
8 oz. Mozzarella, grated
1/4 c. Parmesan, grated

SAUCE:

2 tbsp. olive oil
1/2 c. chopped onion
1 clove garlic, rushed
1 (17 oz.) can Italian tomatoes, undrained
2 tsp. sugar
3/4 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper

SAUCE: In hot oil saute onion and garlic. Add undrained tomatoes, sugar, salt, oregano, basil, and pepper. Mash tomatoes with fork. Bring to boil. Reduce heat, simmer, covered, 10 minutes.

VEAL: Preheat oven to 350 degrees. Pound veal to flatten. Dip in egg and bread crumbs, heat oil, add veal, a few at a time. Cook until golden brown. Add oil as needed. Place veal in baking dish in single layer. Add 1/2 sauce, 1/2 Mozzarella, and 1/2 Parmesan cheese. Repeat layers. Cover with foil. Bake 30 minutes. 4-6 servings.