The Nightgown

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 1
• 1 cup dried breadcrumbs
• all-purpose flour, as needed
• 3 large eggs, beaten
• vegetable oil, for frying
• 2 slices lengthwise peeled eggplants (1/4-inch thick)
• kosher salt
• fresh ground black pepper
• 2 very thin veal cutlets, pounded very thin between 2 sheets of plastic wrap (about 3 ounces)
• 1 ounce thinly sliced prosciutto
• 2 slices fresh mozzarella cheese, plus (1/2 by 2-inch long)
• 2 slices thin fresh mozzarella cheese
• 2 cups tomato sauce (homemade or store bought)
• grated parmesan cheese, as needed

Recipe

• 1 preheat the oven to 350°f.
• 2 put the bread crumbs, flour, and eggs each in separate shallow, lipped plates.
• 3 pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat.
• 4 dredge the eggplant in the flour, shake off any excess, and then dip in the eggs.
• 5 add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side.
• 6 transfer to a paper towel-lined plate to drain and season with salt and pepper.
• 7 season the veal with salt and pepper, and dredge in the bread crumbs.
• 8 lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly.
• 9 tuck in the ends of the rolls and press to seal.
• 10 dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes.
• 11 meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the parmesan.
• 12 wrap each veal roll in an eggplant slice.
• 13 spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top.
• 14 spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices.
• 15 sprinkle with a little parmesan and bake in the oven until hot and browned, about 15 to 20 minutes.
• 16 using a spatula, transfer the veal rolls to a plate and serve.