Veal Scallopini with Eggplant and Prosciutto
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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