4 slices eggplant (about 5-6" wide)
1 lb. veal scaloppine, cut into 12 pieces
1 cup flour, for dredging
3 tablespoons seasoned Italian bread crumbs
4 very thinly sliced proscuitto (optional)
3 tablespoons fresh parsley, minced
1/4 teaspoon each garlic and onion powder
4 slices each mozzarella and provolone cheese
Parmesan, for sprinkling
1/2 cup dry white wine
freshly ground black pepper, to taste
pats of butter, to serve
1/2 cup any tomato-based pasta sauce

Lightly salt eggplant and sandwich it between two food-safe paper towels. Place under a weight such as a heavy frying pan and leave for 30 minutes. (This extracts the bitter juices from the eggplant).

In a shallow tray, stir together flour, bread crumbs, minced parsley, and garlic and onion powder until well combined. Lightly dredge the veal in the seasoned flour.

Melt 1 tablespoon of butter in a skillet and saute several pieces of veal at a time until lightly browned, adding butter as needed. (A combination of extra virgin olive oil and butter may be used for the sauteing.)

Dredge eggplant in the remaining seasoned flour and saute until lightly browned.

Use olive to lightly grease the bottom of an ovenproof casserole, and arrange the eggplant along the bottom; cover with slices of prosciutto, mozzarella, and provolone and a sprinkling of Parmesan cheese.

Add wine and a touch of freshly ground black pepper.

Bake in a preheated 400 degree oven for 5-10 minutes, or until cheese melts.

Remove from oven and divide into 4 servings; top each with a pat of butter and a few tablespoons heated pasta sauce and a sprinkling of freshly grated Parmesan cheese.

Submitted by: CM