EatSmarter exclusive recipe

Baked Veal Cutletswith Eggplant and Mozzarella

Baked Veal Cutlets - Baked Veal Cutlets - The classic Mediterranean dish with a wonderfully light taste
Baked Veal Cutlets - The classic Mediterranean dish with a wonderfully light taste


Calories:317 kcal
Preparation:30 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories317 kcal(16%)
Protein51 g(102%)
Fat11 g(14%)
Carbohydrates1 g(0%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

1 ½eggplant (about 300 grams)
9 ouncesBuffalo mozzarella
9Veal (about 150 grams)
4 ½ tablespoonsOlive oil
3 sprigsBasil

Kitchen Utensils

1 Skillet, 1 Casserole dish, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Meat mallet, 1 Plastic wrap


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1 Rinse the eggplant clean, wipe dry, cut into slices and sprinkle with salt.
2 Drain the mozzarella and cut into slices.
3 Rinse the tomatoes, cut into quarters, remove cores and seeds and cut flesh into slices.
4 Place cutlets between layers of plastic wrap and pound to an even thinness with a meat mallet. 
5 Heat 1 1/2 tablespoons oil in a pan. Pat dry the eggplant slices and cook until browned, about 2 minutes on each side. Remove from pan and season with pepper.
6 Heat the remaining oil in the pan. Season cutlets with salt and pepper and cook until browned, about 30 seconds on each side.
7 Transfer cutlets to a baking dish. Top with eggplant, dividing evenly. 
8 Layer tomatoes on the eggplant and season with salt and pepper.
9 Rinse the basil, shake dry, pluck leaves and scatter over the tomato slices.
10 Top each cutlet with mozzarella slices. Bake in a preheated oven at 200°C (fan oven 180 C, gas mark 3) (approximately 400°F/convection 350°F), on the middle rack, until filling is heated through and cheese is melted and golden, about 8 minutes. Serve with roasted potatoes or fried quinoa, if desired.


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