| The Nightgown prep time: 20 min cook time: 25 min makes 1 serving 1 cup dried bread crumbs All-purpose flour, as needed 3 large eggs, beaten Vegetable oil, for frying 2 (1/4-inch thick) lengthwise slices eggplant Kosher salt and freshly ground black pepper 2 very thin veal cutlets (about 3 ounces), pounded very thin between 2 sheets of plastic wrap 1 ounce thinly sliced prosciutto 2 (1/2 by 2-inch long) rectangles fresh mozzarella, plus 2 thin slices 2 cups tomato sauce Grated parmesan, as needed Preheat oven to 350 F Put the bread crumbs, flour and eggs each in separate shallow, lipped plates Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat. Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs. Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side. Transfer to a paper towel lined plate to drain and season with salt and pepper. Season the veal with salt and pepper, and dredge in the bread crumbs. Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of mozzarella along the center of each, and roll tightly. Tuck in the ends of the rolls and press to seal. Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes. Meanwhile, spread about 2 tbsp of tomato sauce on one side of each eggplant slice, and sprinkle with some of the parmesan. Wrap each veal roll in an eggplant slice. Spread about 2 tbsp of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top. Spoon the remaining 2 tbsp of tomato sauce on top of the rolls and cover with the mozzarella slices. Sprinkle with parmesan and bake in the oven until hot and browned, about 15-20 minutes. Using a spatula, transfer the veal rolls to a plate and serve. |