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Mix
salt and pepper with flour and set aside on a flat plate. Crack
eggs into bowl.
Add water and
whip gently, set aside in a shallow bowl. Peel eggplant cut off both
ends. Slice eggplant lengthwise ¼ inch width- set aside. Set up standard
breading procedure. (Flour, egg white, bread crumbs.) Bread 4 eggplant
slices and set aside. In a large sauté pan heat butter and oil. Brown
eggplant on both sides, keep warm. Flour veal (shake off excess).
Heat butter ands oil in sauté pan and cook lightly on both sides.
Add artichokes. A few minutes later add spices and deglaze with wine
and remove from heat (set aside). Cut cheese slices in half (set
aside). On a cookie sheet lay to slices of eggplant side by side.
Lay 2 half slices of provolone cheese on each piece of eggplant.
Then place to pieces of sautéed veal. Next place half of the sautéed
artichokes and roasted peppers over the veal. Then top with the provolone
cheese. Place one piece of the remaining eggplant on top of each.
Place in oven and bake at 350 degrees until heated throughout. Remove
from oven and place on plate and top with Madeira mushroom sauce.
Madeira Mushroom
Sauce 2 tbs. Butter, 1 tsp. olive oil, 1 oz. Shallot (diced), 1 clove
Garlic (chopped), ½ cup mushrooms (fresh sliced), ½ tsp.
Basil, ½ tsp. Oregano, Flour (as needed), 3 oz. Madeira wine, 1 cup
Beef Stock, 1 ½ tsp. Butter
Heat butter and
oil in sauté pan. Add shallots and garlic to butter
and sauté until translucent. Add mushrooms and cook until tender add
slices and simmer. Dust mushrooms with flour and cook 1 minute deglaze
with wine. Add stock bring to boil simmer till sauce thickens to coat
back of spoon. Remove from heat stir in butter and place over eggplant.
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