Veal Sorrentino (Italian Vitello alla Sorrentino)

Veal Sorrentino (Vitello alla Sorrentino) is like a layered sandwich of veal, prosciutto, eggplant, cheese and sauce baked in the oven. This dish can also be made without the eggplant and it is just as delicious.

4 slices eggplant, cut  ¼" thick
½ cup flour
kosher or sea salt
black pepper, freshly cracked
1 egg, lightly beaten with 1 Tbsp. water
½ cup Italian-flavoured breadcrumbs
6 Tbsp. olive oil, divided
4 slices veal cutlets
2 Tbsp. butter
2 medium tomatoes, seeded and diced
1 Tbsp. fresh parsley, chopped
½ tsp. dried oregano
4 slices prosciutto
8 slices mozzarella slices, cut ¼" thick
¼ cup Parmesan or pecorino cheese, freshly grated

Dredge the eggplant slices in flour seasoned with salt and pepper. Dip the slices in the egg and then coat with breadcrumbs.

Heat 3 Tbsp. oil in a skillet over medium-high heat. Sauté the eggplant slices until golden brown on both sides. Transfer the slices to a paper-towel lined plate; set aside.

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7).

Wipe out the skillet with a paper towel.

Heat 2 Tbsp. of oil and butter in the skillet over medium-high heat. Dredge the veal slices in the seasoned flour. Sauté the veal in the skillet for 1 minute on each side. Transfer the veal to a baking dish; arrange in a single layer.

In a small saucepan, combine the tomatoes, parsley, oregano, and 1 Tbsp. oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to soften.

Place one slice of prosciutto on each veal slice; fold the prosciutto to fit. Add one slice of cooked eggplant on top of each. Place 2 slices of mozzarella in a single layer on top. Spoon an equal amount of tomato mixture over each.

Sprinkle with some of the Parmesan cheese, freshly grated. Bake for 5 minutes, or until the cheese is melted and bubbly.

Makes 4 servings.