Veal and Eggplant Recipe

Veal and Eggplant Recipe – Melanzane di Vitello

I took my 2 favorite Italian dishes, Eggplant Parmesan and Veal Parmesan, and mashed them together! This is a multi step recipe so take your time for every phase is important.

by Frank LaMark – PrimoItalians.blog

Veal and Eggplant Recipe

Veal and Eggplant Recipe – Melanzane di Vitello

Frank LaMark
Course Main Course
Cuisine Italian


Eggplant Ingredients

  • 1 medium eggplant
  • 3 LG eggs
  • 1 cups flour
  • 1/2 cup whipping cream
  • 1 cup Parmesan cheese grated
  • 2 cups seasoned breadcrumbs
  • 3 tablespoons olive oil for frying
  • 3 tablespoons butter for frying
  • 1 balls Buffalo Mozzarella Cheese
  • 3 thick slices sharp Cheddar cheese fresh deli cut

Veal Ingredients

  • 2 1/8"-1/4" thick veal chop pounded to thin thickness
  • 3 LG eggs
  • 1 cup flour
  • 1/2 cup whipping cream
  • 1 cup seasoning mix of the following: Fresh Parsley,Garlic Powder,Onion powder,salt and pepper, Pecorino Romano grated ( play around with amounts to acheave desired taste)
  • 1 cup Parmesan cheese grated
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 cup white wine
  • 1 ball Buffalo Mozzarella Cheese
  • pinch Parmesan Reggiano cheese

Red Sauce Ingredients – See recipe in our recipe section under traditional red sauce


    Eggplant Assembly Directions

    • Cut the eggplant into 1/4" to 1/2" pieces and salt the slices over a wire rack. Let sit for 45 min to draw out water
      Use a paper towel to wipe up moisture
      Meanwhile make 3 bowls of the following mixtures
      1) Flour & Parmesan cheese
      2) Seasoned Breadcrumbs
      3) Eggs and whipping cream
      Dip the eggplant slices first into the flour mixture,then egg mixture and finally the breadcrumb mix
      Place the eggplant fully coated onto a wire rack to rest while you coat all the slices
      Preheat Oven to 350 degrees
      Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.
      Place fried pieces on wire rack and start working on the veal assembly

    Veal Directions

    • Pound the veal chop to a thin 1/8" thickness
      Place on flat surface and add salt and pepper to top and bottom
      Make 3 bowls of the following mixtures
      1) Flour, Parmesan cheese & whipping cream all in one bowl
      2) Panko breadcrumbs & seasoning mix
      Next take your fully coated veal chop and add to a frying pan with your butter and olive oil.
      Fry until golden brown
      When completed frying add a 1/4 cup of tomato sauce and 1/4 cup of white wine
      Cook for 1 min to mix the flavors and burn off some alcohol of the wine
      Add a little more red sauce to the pan and cook for 1 min

    Final Assembly

    • Place your fully cooked eggplant on bottom of plate, top off with red sauce,1 slice of sharp Cheddar cheese and buffalo mozzarella cheese, then a layer of the cooked veal, then on top place red sauce and top off with buffalo mozzarella cheese and Parmesan Reggiano cheese
      Place under a broiler for 1-2 min to melt cheeses and burn edges slightly
      Recipe by Frank LaMark – PrimoItalians.blog
    Keyword eggplant, Melanzane di Vitello, Veal






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