1 cup dried bread crumbs
Flour, as required
Three eggs, whipped
Olive oil for saute
2 slices of eggplant
2 veal cutlets-scaloppini
2 thin slices of proscuitto
Fresh mozzarella as required
1 to 1 1/2 cups tomato sauce
Grated parmesan, as required
Thinly slice the eggplant on the mandolin into long strips, bread them by dipping first in the flour, then the eggs, and finallythe bread crumbs;saute them in a saute pan with a little olive oil-drain on toweling and set aside.
Pound the veal into uniformly thin square pieces.
Lay a slice of the veal out, lay a slice of the proscuitto over the veal, lay a rectangle of the cheese in the center of the proscuitto and roll it up into a snug cylindrical package, tucking in the sides of the veal as you roll it, pressing to seal. Dip the Veal rolls into the flour, then the egg mixture, and then breadcrumbs;saute in the skillet until browned on all sides-about 4 minutes.
Lay out a slice of the eggplant and spread it with tomato sauce (1 to 2 tablespoons), sprinkle with parmesan cheese, wrap the veal roll with the eggplant slice.
Meanwhile, spread 2 to 3 talespoons of tomato sauce on the bottom of a small, shallow baking dish. Place the veal roll in the baking dish seam side down.
Cover with additional tomato sauce, top with a thin slice of the mozzarella and sprinkle with parmesan cheese. Bake in a 350 degree oven for about 20 minutes.
Any nice homemade ragu or tomato sauce will work for this dish.