Mediterranean Grilled Veal Cutlets
Rinse the dandelion greens, trim and pinch off the stems.
Cut the eggplant into 8 thin slices and salt lightly. Pound veal cutlets flat and season with pepper. Rinse and halve the tomatoes. Rinse the basil and pluck the leaves from the stems. Grill eggplant slices on the preheated grill on both sides for about 5 minutes. Grill veal cutlets on each side for 1 minute, then remove from grill and top each with 2 slices eggplant. Spread the basil and tomatoes over the eggplant and sprinkle with cheese.
Season veal cutlets with salt and pepper and return to the grill. Cook over indirect heat until the cheese begins to melt. Arrange cutlets with dandelion greens on plates, drizzle the dandelion greens with oil and vinegar and serve immediately.