Thursday, 10 January 2013

Oven Baked Veal and Aubergine Parmigiana

This is what I did with the last of my mozzarella. It was a delicious take on an Italian classic and much easier baking it rather than frying and probably healthier too! You could of course make this vegetarian by leaving out the veal or you could substitute chicken if it's easier to find.

Oven Baked Veal and Aubergine Parmigiana (adapted from Lavender and Lovage)
(Serves 4)

2 aubergines, thinly sliced
1 tbsp oil
4 pink veal fillets
200g breadcrumbs
100g finely grated Parmesan cheese
2 eggs, beaten
2 whole small mozzarella cheese, finely sliced
1 tsp dried oregano
for the tomato sauce
1 tbsp oil
1 onion, chopped
6 garlic cloves, chopped
1 can chopped tomatoes
1 tbsp capers
2 tbsp tomato puree
200g pitted black olives
Preheat the oven to 200C.
Brush the aubergine slices lightly with olive oil and spread the slices on a baking sheet and place in a pre-heated oven for about 15 minutes or until golden brown and slightly crispy.
To make the tomato sauce, heat the oil in a saucepan, add the onion and garlic and fry until softened and translucent, about 5 mins. Add the tomato puree and cook for 1 minute. Add the chopped tomatoes and fry for a further 3-5 minutes. Add the capers, olives and season with salt and pepper. Bring to the boil. Reduce the heat and simmer for 10-15 minutes.
Mix the breadcrumbs and Parmesan cheese together, then beat the eggs. Dip the veal in the beaten egg, then coat thoroughly in the breadcrumbs and cheese.
Heat the oil in a heavy-based frying pan. Add the coated veal and fry until golden on both sides - about 5 minutes. Set aside.
Preheat the oven to 180C. Place the aubergines in a layer in the base of the dish and top with the fried veal. Pour half of the tomato sauce in and around the veal.
Lay the sliced mozzarella over the veal, then spoon over the remaining tomato sauce. Sprinkle with a little grated Parmesan and the dried oregano.
Bake for 40 to 45 minutes or until cooked through.

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