Veal Anna O’Neal

Serves: 4
Total Calories: 290


4 slices peeled eggplant, cut lengthwise, salted, rinsed
egg wash (one beaten egg)
flavored bread crumbs
1/4 cup garlic-flavored extra virgin olive oil
1 pound mushrooms, sliced
4 (6-ounce) scallopine of veal
20 ounces marinara sauce, if served without pasta (1 quart with pasta)
1/2 cup shredded mozzarella cheese
4 teaspoons grated Parmesan cheese, divided


Preheat oven to 400°. Dredge eggplant in egg wash and bread crumbs. In a cast-iron skillet, sauté in oil. Set aside.

Sauté mushrooms over low heat; set aside. Dredge veal scallopine in egg wash and bread crumbs. Sauté and set aside.

In a baking dish brushed with olive oil, layer veal, eggplant, marinara sauce, mozzarella, and 1 teaspoon Parmesan per serving. Bake until cheese melts over top and sauce bubbles. Serve with pasta, if desired.

Fun Fact: The ancient city of Chichen Itza (built about 600 AD) is located in Northern Yucatan, an arid region in Mexico. There are two large, natural sink holes, called cenotes, that could have provided plentiful water year round at Chichen, making it attractive for settlement. The Temple of the Warriors is one of the most impressive structures in the ancient city, featuring the Group of a Thousand Columns.

Nutritional Facts:

Serves: 4
Total Calories: 290
Calories from Fat: 180

This Veal Anna O’Neal recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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