Italian Style Veal
1 large eggplant, cut into 10mm (½ inch) slices lengthways
6 veal schnitzel
olive oil cooking spray
2 tablespoons lemon juice
250g punnet cheery tomatoes, halved
2 cloves garlic, crushed
¾ cup basil leaves
¾ cup grated parmesan cheese
salad leaves to serve
Sprinkle salt over both side of eggplant, stand 10 minutes, then wipe salt and juices off.
Preheat a chargrill over medium heat. Spray eggplant and veal with oil and season. Chargrill eggplant for 5 minutes each side. Remove from plate and pour over lemon.
Chargrill veal for 1 minute each side. Set aside. Combine tomatoes, garlic, and salt and pepper. Spray with oil and chargrill for 7 minutes or until tender.
Preheat grill on high heat. Place veal in a single layer onto an oven tray. Top with eggplant, basil, tomatoes, and parmesan. Grill for 5 minutes or until cheese is melted..
Serve with salad.