Categories: Casserole
Ingredients
- 1/2 cup flour
- 1 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 egg, slightly beaten
- 1 Tbsp. milk
- 1 medium eggplant, peeled
- 1 lb. ground veal
- 1/4 lb. mushrooms, chopped
- 1 Tbsp. green onions, finely chopped
- 1/2 cup soft bread crumbs
- 3 Tbsp. grated parmesan
- 2 medium tomatoes
Directions
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Mix the flour, 3/4 tsp. salt and 1/8 tsp. pepper in a wide, shallow dish.
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Combine egg and milk in another shallow dish, and mix well.
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Cut eggplant into 5 crosswise slices and dip into flour mixture, the into egg mixture, and back into flour mixture again. Reserve any remaining egg mixture.
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Heat 3 Tbsp. oil in a large skillet and brown eggplant on both sides. Place in 9 × 13 inch baking pan.
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Cook the veal, mushrooms and onions in remaining oil until brown. Remove from heat and mix in bread crumbs, cheese, remaining salt, and pepper and reserved egg mixture. Spoon over eggplant slice and cover baking pan with foil. Bake in 350 degree oven for 20 minutes and uncover. Cut each tomato into 3 slices and place over veal mixture. Bake for 15 minutes longer and garnish with parsley if desired.