Veal scallopini and eggplant parmesan~

6 servings

Ingredients

Quantity Ingredient
12 slices Veal scallopini
4 Egg whites
¼ teaspoon Garlic powder
⅛ teaspoon Pepper
1 medium Eggplant
1¼ cup Italian-style seasoned breadcrumbs
Cooking spray
2 cans 15 oz Tomato sauce
2 tablespoons Brown sugar
1½ teaspoon Dried oregano
½ cup Grated Parmesan cheese

Directions

Trim any visible fat from scallopini. Flatten with a mallet any slices that are thicker so all slices are approximately of the same thickness.

Combine egg whites, garlic powder, and a sprinkling of pepper in a bowl; beat well with a wire whisk. Add veal slices, turning to coat with egg mixture; let stand while preparing eggplant.

Wash, dry and peel the eggplant; cut into ¼-inch slices.

Drain veal slices and dredge well with breadcrumbs. In the remaining egg white mixture, dip eggplant slices then dredge in breadcrumb mixture. Place veal and eggplant slices on a non-stick baking sheet and broil 4 inches from heat until browned on both sides. (Or cook veal and eggplant slices in hot oil until browned on each side.) Turn oven down to 350~. Spray a 13x9x2" baking dish with cooking spray.

Combine tomato sauce, brown sugar, oregano and ⅛ tsp. pepper in a saucepan. Bring to a boil, stirring frequently. Spread a little of the sauce over the bottom of the baking dish. Place eggplant slices on sauce in baking dish, layering as necessary and spooning sauce over each layer. Place veal slices on top. Pour remaining sauce over all and sprinkle with Parmesan cheese. Cover and bake in 350~ oven for 30 to 40 minutes. Uncover and bake an additional 5 to 10 minutes.

Makes 6 servings.

Per serving: Calories 641; fat 24⅘ g; cholesterol 262 mg; carbohydrate 30⅒ g; fiber 4 g; protein 70.9 g; sodium 1382 mg; potassium 1512 mg; calcium 166 mg. Good source of vitamin A.

Recipe By : Adapted by Marjorie Scofield 6/95 From: Marjorie Scofield Date: 06-09-95 (159) Fido: Cooking

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