Rao's Recipes

• 1 small eggplant, skin removed and thinly sliced
• 6 veal cutlets, thinly sliced
• 1/2 cup Rao’s Extra Virgin Olive Oil, add more if necessary
• ¼ cup flour
• 2 eggs
• 1/2 cup to 1 cup breadcrumbs
• 1 jar Rao’s Cuore DiPomodoro Sauce

Coat floured eggplant slices in beaten egg and roll in breadcrumbs.  Sauté in Rao’s Extra Virgin Olive Oil until lightly browned. Coat floured veal cutlets in beaten egg and roll in breadcrumbs and saute in olive oil until lightly browned. Place a slice of cooked eggplant over cutlet. Top with Rao’s Cuore DiPomodoro Sauce and sprinkle with mozzarella cheese. Transfer to a baking dish and bake at 350°F until heated through and cheese has melted.

This entry was posted on Tuesday, May 12th, 2009 at 3:24 pm and is filed under Meats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.