SERVES 4 PREP 15 minutes + 15 minutes to chill COOK 10 minutes COST $3.50 a serve
1/3 cup plain flour
2 eggs, lightly whisked
2 cups dried packaged breadcrumbs ¼ cup freshly grated parmesan 2 tablespoons chopped flat-leaf parsley 4 thin veal steaks
1 tablespoon light olive oil,
plus 1 tablespoon extra
2 finger eggplants, sliced lengthwise 400ml bottle tomato passata
(Italian cooking sauce)
½ cup grated mozzarella
Basil leaves, to serve (optional) Potato chips, to serve (optional) Mixed salad, to serve (optional)
Grease and line an oven tray with baking paper. Place the flour, egg and breadcrumbs into 3 separate shallow dishes. Stir parmesan and parsley through breadcrumbs. Coat veal in flour, shaking off any excess. Dip into egg, then breadcrumb mixture to lightly coat. Transfer to prepared tray. Cover with plastic food wrap; chill for 15 minutes.
Preheat an oven-grill to high. Grease a 2-litre (8-cup) ovenproof dish. Heat oil in a large frying pan over moderate heat. Cook veal for 2 minutes each side or until golden brown. Transfer to prepared dish.
Meanwhile, heat a char-grill pan over high heat. Brush eggplant with extra oil. Add eggplant to grill; cook for 2 minutes each side or until browned and tender.
Top veal with eggplant, then tomato passata. Sprinkle with mozzarella. Place under grill; cook for 3 minutes or until the cheese melts. Scatter with basil leaves (if using). Serve with potato chips and salad (if using).