Veal Scallopini with Eggplant and Prosciutto

Veal Scallopini with Eggplant and Prosciutto

Veal Scallopini with Eggplant and Prosciutto


Serves 4

Details
  • Servings:   4
  • Calories:   315
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 2 large eggs
  • 1 large eggplant, peeled, and cut lengthwise into ¼ inch slices
  • 1⁄2 cup flour
  • 8 (2-oz.) veal scallops, pounded
  • 4 slices thinly sliced prosciutto
  • 2 cups San Marzano tomato sauce
  • 2 Tbsp. fresh parsley, finely chopped
  • 3 large basil leaves, finely chopped
  • 1⁄2 cup shredded mozzarella
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