Veal With Eggplant And Prosciutto Recipes

STUFFED EGGPLANT WITH VEAL AND SPINACH

Steps:

• Halve eggplants lengthwise. Scoop out the flesh leaving the shells 1/8-inch thick. Salt the shells and invert to drain over paper towels for 30 minutes. Salt the flesh and drain it in a strainer.
• Defrost the spinach in a microwave, squeeze out all of the water and separate it with fingertips. Put the spinach in a mixing bowl.
• Heat the oven to 350 degrees F.
• Heat a medium skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the meat, sage and salt and pepper, to taste. Lightly brown the meat, then stir in the garlic and cook for 30 seconds, Add the meat mixture to the mixing bowl.
• Melt 4 tablespoons butter in a sauce pot over medium heat. Whisk in the flour, cook for 1 minute, then whisk in milk and bring the mixture to a bubble. The sauce should be thick enough to coat the back of a spoon. Season the sauce with salt, pepper and nutmeg, to taste. Cool for a few minutes, then add it to the meat and spinach. Pat the salted flesh of the eggplant dry and finely chop, then stir it into meat mixture along with an egg and about 1/2 cup cheese.
• Tear the bread, add it to a food processor and pulse-grind into fresh crumbs. Finely chop the parsley leaves and stir it into the bread crumbs.
• Pat the eggplant shells dry and drizzle a baking dish with extra-virgin olive oil. Arrange the eggplant shells in the dish and mound the filling into them. Top with bread crumbs and a little more cheese, dot with dabs of butter and bake until lightly golden, about 30 minutes. Cool completely, cover and refrigerate for a make-ahead meal. To reheat, put the eggplant in a 350 degree F oven, loosely covered, for 20 minutes, then uncover and bake until deeply golden in color, about 10 to 15 minutes. Serve a whole eggplant per person.

LIDIA'S VEAL AND EGGPLANT GRATINATE (FOR ONE)

Steps:

• Preheat oven to 400 degrees. If using eggplant, cut off ends and slice off two long strips of skin, one on each side. With 1 skin side up, so that each slice will have skin on both sides, slice eggplant lengthwise, 1/4inch thick. Sprinkle with salt and pepper, and dredge lightly in flour. If using zucchini, slice on diagonal, 1/4 inch thick.
• In a 6- to 8-inch ovenproof skillet (see Note), heat 1 tablespoon oil. Brown vegetable slices lightly on both sides, working in batches if necessary to avoid crowding pan. Add more oil as needed to keep pan lightly oiled. Remove and drain on paper towels.
• Sprinkle veal or chicken with salt and pepper, and dredge lightly in flour. Melt butter in same pan until it bubbles, then brown meat lightly on both sides. Remove and drain on paper towels. Add shallot to pan and cook, stirring, until slightly softened, about 2 minutes. Pour in wine and simmer until syrupy.
• Turn off heat and place pieces of meat in skillet. Lay basil leaves or parsley over them, then arrange vegetable slices on top. Spoon tomato sauce over, sprinkle cheese on top, and pour about 2 tablespoons water (more or less, depending on thickness of tomato sauce) around edges of pan. Bake 8 to 10 minutes, until meat is cooked through and liquid in bottom of pan is thickened. Sprinkle with torn basil or chopped parsley; serve with crusty bread.

VEAL WITH EGGPLANT (AUBERGINE) AND OLIVES

Steps:

• Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
• Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
• Heat the oil in a large pan and add the eggplant.
• Cook until lightly browned, then remove the eggplant from the pan.
• Heat the extra oil in the same pan.
• Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
• Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
• Add the undrained diced tomatoes, tomato paste, water and wine.
• Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
• Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
• Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
• Simmer until heated through.

EGGPLANT AND VEAL PASTITSIO

Steps:

• Roast eggplant:
• Put oven rack in middle position and preheat oven to 425°F.
• Toss eggplant with salt in a colander set over a bowl and let drain 30 minutes. Rinse eggplant, then squeeze handfuls of it to extract bitter liquid. Toss eggplant with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.
• Cook pasta and make béchamel while eggplant bakes:
• Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.
• Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

VEAL AND EGGPLANT DELIGHT

Steps:

• For the Veal and Eggplant:
• Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Sprinkle the veal with garlic powder and pepper; dredge in flour.
• Brown the veal in 2 tablespoons butter in a large skillet on both sides over medium heat. Place in a lightly greased 13 x 9 x 2 inch baking dish.
• Lightly brown the eggplant in the remaining 2 tablespons butter in the skillet. Place the eggplant over the veal. Pour the wine over the egg plant; sprinkle with lemon juice.
• Bake at 350° for 15 minutes. Place prosciutto and cheese over the eggplant; bake an additional 5 minutes or until the cheese melts.
• Serve over the noodles with gravy.
• Gravy: Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the chicken broth, wine, and lemon juice; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Stir in the garlic powder and pepper. Serv e over the noodles with the veal and eggplant.

VEAL WITH PROSCIUTTO AND SAGE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
• Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
• Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.