Veal & eggplant stacks
Prep & Cooking 30 mins Serves 4 250g punnet cherry tomatoes, halved 240g (1 cup) fresh low-fat ricotta 2 tbs chopped fresh basil 40g (1/4 cup) pitted kalamata olives, finely chopped 4 (about 125g each) veal schnitzels Olive oil spray 2 small eggplant, trimmed, cut lengthways into eight 1cm-thick slices 3 zucchini, trimmed, cut lengthways into 5mm-thick slices Rocket leaves, to serve Balsamic vinegar, to serve Preheat oven to 200ºc. Line a baking tray with non-stick paper. Place tomato, cut-side up, on tray. Season to taste. Bake for 10-12 minutes or until just soft. Combine ricotta, basil and olives in a bowl.
Meanwhile, place 1 schnitzel between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet or a rolling pin until 2mm Tomatoes are rich in lycopene, a powerful antioxidant that can help reduce the risk of cancer. Ricotta provides plenty of protein and calcium to help build strong bones and teeth. Olives are a source of healthy monounsaturated fats. Veal is a low-fat red meat that is rich in good-quality protein, B vitamins and iron. Eggplant skin contains antioxidants called anthocyanins that help protect against diseases and premature ageing. thick. Repeat with remaining veal. Cut each piece of veal in half.
Preheat a barbecue grill or chargrill on high. Spray with oil. Grill eggplant and zucchini for 2 minutes each side or until tender. Grill veal for 1-2 minutes each side for medium. Place 1 slice of veal on each plate. Top with 1 slice of eggplant, 2 slices of zucchini and 2 tablespoons of ricotta. Repeat. Top with tomato and rocket. Drizzle with balsamic vinegar.
38g protein • 9g fat (4g sat fat) • 10g carb
• 6g dietary fibre • 280 cals (1170kj)