Veal (or Eggplant) Parmesan

John Bucy in Wilder, Idaho has a terrific recipe for veal parmesan, with an accompanying version featuring eggplant instead of veal. Here is John's take on these recipes:

"Over the years, this whole thing has evolved into another tradition for us. For Connie’s birthday, I make her a veal dish. Why? First, I like GOOD veal. Second, I’ve been disappointed too many times with restaurant (even good ones!!) veal. Third, veal seems special and many of the recipes are elegant. Fourth, it is very versatile: From French to Italian, different cheeses, different hams, numerous herbs. Its all GREAT!! There is even a recipe with tuna, which I’ve never had enough adventurous spirit to try. And, lastly and most importantly, Connie likes veal also.

This years’ fair was veal parmesan which I’m sharing the recipe. This particular recipe comes from America Cooks, which Connie referred to in her Burgundy Bean recipe. I also am a huge fan of this cook book. (If you look at our book, on certain areas like veal, the pages are all dirty and black from years of usage!) Another favorite cookbook for special dishes is Betty Crocker’s International Cook Book.

The bonus of this recipe is EGGPLANT PARMESAN. When living in the east a good Italian friend (and when it comes to cooking, I truly believe all the good Italians stayed in the east!) told me how to prepare eggplant. While there aren’t recipes for other veal dishes made with eggplant, I truly believe any veal recipe, with minor adjustments and modifications, can be made using eggplant. I have actually made veal and eggplant parmesan simultaneously and people really couldn’t tell the difference between the two!"

VEAL PARMESAN

6 Tbsp. olive oil
1 medium onion, finely chopped or minced
3 cloves garlic, finely minced
1 pound 4 ounce can tomatoes, crushed
1- ¼ tsp. salt
¼ tsp. pepper
¼ tsp. thyme
8 ounce can tomato sauce
½ cup grated parmesan cheese
¼ cup bread crumbs
1 egg, lightly beaten
1 pound thinly sliced veal scallops
8 ounces sliced Mozzarella cheese

Preheat oven to 350 F. Grease 13 x 9-1/2 x 2-inch baking dish.

Prepare sauce: Heat 3 T of oil in large skillet; sauté onion and garlic for five minutes. Stir in tomatoes and simmer uncovered for five minutes. Stir in salt, pepper, thyme and tomato sauce. Cover and simmer for 20 minutes.

On a large plate or piece of wax paper combine ¼ cup of parmesan cheese and bread crumbs. Dip veal into egg and then coat with crumb mixture. Heat remaining oil in another large skillet and sauté veal until golden on both sides.

Arrange veal in the greased baking pan. Stack veal as needed. Top with two-thirds of the sauce. Place Mozzarella slices over the sauce and then spoon the remaining sauce over the cheese. Sprinkle the remaining Parmesan over the top. Bake in the preheated oven for 35 minutes.

Notes from John: When buying the veal, have the butcher slice it about as thin as he can, 3/16 of an inch, ¼ inch at most. Trim any fat or white connecting tissue away from the scallops. This makes the veal much more tender. Pound the veal across the grain of the meat and cut into manageable serving portions.

I find the amount of egg, bread crumbs and cheese called for are not nearly enough. So, when I’m ready to sauté the veal, I have eggs, cheese and bread crumbs close at hand to replenish as needed. As I sauté one batch of veal, I have time to beat another egg, grate more Parmesan and add to the bread crumbs.

EGGPLANT PARMESAN

Follow the above recipe and substitute eggplant slices for the veal. You may also substitute flour seasoned with pepper, for the egg, Parmesan and bread crumb mixture. The key is the preparation of the eggplant.

Buy two medium sized eggplants. Cut into ½ inch slices and cut away the skin or rind of the eggplant. Sprinkle salt on the slices. On a large plate put a paper towel and then a slice of eggplant. Another paper towel and another slice of eggplant. Repeat until all eggplant slices are used. Top with a paper towel. Put the plate of eggplant into a frost free refrigerator for a day. This draws the moisture out of the eggplant, removes any bitter flavor and creates the desired texture of the eggplant.

An added benefit is you don’t have to pound the eggplant!! After sautéing the eggplant, pour half of the sauce into the baking pan and put in the eggplant. Cover with the Mozzarella cheese slices and then pour the remaining sauce over the top. Sprinkle the parmesan cheese on top and bake.