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The Nightgown




Source of Recipe


Nicola Paone Restaurant, NYC


List of Ingredients




1 cup dried breadcrumb
all-purpose flour, as needed
3 large eggs, beaten
vegetable oil, for frying
2 slices lengthwise peeled eggplants (1/4-inch thick)
kosher salt
fresh ground black pepper
2 very thin veal cutlets, pounded very thin between 2 sheets of plastic wrap (about 3 ounces)
1 ounce thinly sliced prosciutto
2 slices fresh mozzarella cheese, plus (1/2 by 2-inch long)
2 slices thin fresh mozzarella cheese
2 cups tomato sauce (homemade or store bought)
grated parmesan cheese, as needed


Recipe



Preheat the oven to 350 degrees F. Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates.
Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat. Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs. Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt and pepper. Season the veal with salt and pepper, and dredge in the bread crumbs. Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly. Tuck in the ends of the rolls and press to seal. Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes. Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan. Wrap each veal roll in an eggplant slice. Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top.
Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices.
Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes.
Using a spatula, transfer the veal rolls to a plate and serve.