Veal with eggplant and mozzarella
4 servings
35 minutes
Veal with eggplants and mozzarella is an exquisite dish of Italian cuisine that combines the tenderness of meat with the creamy texture of mozzarella and the aroma of fried eggplants. This recipe embodies Mediterranean traditions where simple yet harmonious ingredients create true gastronomic magic. Juicy veal baked under a layer of melted cheese gains extra zest from arugula and tomato sauce. The light caramel note imparted by grilled eggplants makes the flavor rich and deep. This dish is suitable for both a cozy family dinner and a festive feast, captivating with its exquisite combination of textures and aromas. It is served hot immediately after baking to keep the mozzarella tender and melting while the meat remains juicy and fragrant.
1
Cut the eggplant into 5 mm thick slices. Place in a colander and sprinkle with salt, leave for 20 minutes, then rinse under cold water and dry with a paper towel.
- Eggplants: 1 piece
- Vegetable oil: to taste
2
Put the puree, garlic, and sugar in a bowl, and add salt.
- Tomato puree: 125 g
- Garlic: 1 clove
- Sugar: 0.3 teaspoon
3
Preheat the grill. Brush the eggplant pieces with oil on both sides and grill for 15 minutes, flipping once. Transfer to a plate.
- Eggplants: 1 piece
- Vegetable oil: to taste
4
Heat the grill higher. Brush the chops with oil, season with salt, and grill for 3-5 minutes on each side. Transfer to a plate.
- Veal chops: 4 pieces
- Vegetable oil: to taste
5
On each piece of meat, place arugula, then a slice of eggplant, a bit of tomato mixture, and sprinkle with grated mozzarella. Place under the grill for 1 minute until the cheese is golden. Serve immediately.
- Veal chops: 4 pieces
- Eggplants: 1 piece
- Tomato puree: 125 g
- Arugula: 50 g
- Mozzarella cheese: 75 g