- 1 eggplant (about 300 grams)
- 6 ounces Buffalo mozzarella
- 2 Tomatoes
- 6 Veal (about 150 grams)
- 3 tablespoons Olive oil
- 2 sprigs Basil
Rinse the eggplant clean, wipe dry, cut into slices and sprinkle with salt.
Drain the mozzarella and cut into slices.
Rinse the tomatoes, cut into quarters, remove cores and seeds and cut flesh into slices.
Place cutlets between layers of plastic wrap and pound to an even thinness with a meat mallet.
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.
Heat the remaining oil in the pan. Season cutlets with salt and pepper and cook until browned, about 30 seconds on each side.
Transfer cutlets to a baking dish. Top with eggplant, dividing evenly.
Layer tomatoes on the eggplant and season with salt and pepper.
Rinse the basil, shake dry, pluck leaves and scatter over the tomato slices.
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.