Skillet Gratinate of Eggplant and Veal
*Try to get a 2-pound chunk of veal (from the leg or shoulder), which you will slice into 6 individual cutlets, about 5 ounces each. If your market has only pre-cut small scaloppine, pound them, then cook 2 or 3 of them together for each gratinate portion.
Recipe information
Yield
serves 6
Ingredients
For the Sauce
Preparation
Step 1
Place a rack in the center or upper third of the oven and preheat to 425°.
Step 2
If you have a single chunk of veal, slice it across the grain into six equal pieces. Pound each piece with a mallet (or the flat bottom of a heavy pan) to flatten to a 1/2-inch thickness. Trim the stem and bottom ends of the eggplants. If they’re 6 inches long or less, cut them lengthwise into 1/4-inch-thick slices. If they are longer, slice them on the diagonal at a sharp angle, creating large ovals. You should have two or three pieces to cover each veal cutlet.
Step 3
Put 1/3 cup of canola oil in the skillet and set over medium heat.
Step 4
Dredge the eggplant slices in flour, and when the oil is hot, put about half the pieces in the pan. Fry gently 2 to 3 minutes, and flip when lightly caramelized; fry for another 2 minutes on the second side. Remove to paper towels; salt lightly. Add remaining canola oil to the pan (if it seems dry) and brown the rest of the eggplant; drain on paper towels and salt lightly. Remove the skillet from the heat and pour out any remaining canola oil.
Starting on the Stovetop
Step 5
Put the 3 tablespoons of olive oil and 1 tablespoon of the butter in the skillet and set over medium-low heat.
Step 6
Salt the veal slices, dredge in flour, and when the butter is just sizzling, arrange all six in the pan. Cook them gently for a minute or so, then turn and let them brown slowly while you make the gratinate and the sauce.
Step 7
Season the veal with pinches of salt and grinds of fresh pepper.
Step 8
Lay one or two basil leaves flat on each cutlet.
Step 9
Spoon a heaping tablespoon of tomato sauce on top of each.
Step 10
Cover the sauced cutlets with overlapping slices of eggplant.
Step 11
Raise the heat; drop the remaining butter, in pieces, around the pan.
Step 12
Pour the 1/2 cup of wine into the pan and let it heat briefly.
Step 13
Spoon the remaining tomato sauce in between the veal portions.
Step 14
Shred the rest of the basil leaves and drop into the sauce.
Step 15
Shake the skillet to mix up the sauce, and add more wine or water if the level is too low.
Step 16
Finally, sprinkle 2 tablespoons or so of grated cheese on each cutlet.
Finishing in the Oven
Step 17
Follow the instructions in the main recipe for zucchini and chicken.
