Veal with eggplants
Description
I actually cook dishes combining meat and various vegetables quite often, and I especially love eggplants. Such dishes are a constant part of my diet both in winter and summer, and in this recipe, I'd like to share one of them with you—how to make veal with eggplants. Essentially, it's a classic combination that always turns out delicious; I've just added tomatoes, onion, garlic, and plenty of fresh herbs. The result is truly fantastic, and I think you could even serve this veal with eggplants at a festive table. I'm sure your guests will appreciate your efforts.
Instructions
- 1
Step 1
First, slice the eggplants into rounds, sprinkle them with salt, cover with water, and let sit for about 10 minutes. After that, place the eggplants on a paper towel to remove excess moisture, then transfer them to a heated pan with oil. Fry the eggplants until golden brown, then place half of them into a baking dish.
- 2
Step 2
Boil the veal in slightly salted water until fully cooked, then slice the meat and spread it evenly over the eggplants.
- 3
Step 3
Place the remaining eggplants on the meat.
- 4
Step 4
Then slice the onion into half-rings and fry until golden brown. Add finely chopped tomatoes, minced garlic, and tomato paste. Season with salt and pepper to taste, simmer over low heat for 7-8 minutes, then transfer to a baking dish.
- 5
Step 5
Sprinkle everything generously with finely chopped fresh herbs and grated cheese on a coarse grater.
- 6
Step 6
Place the baking dish in a preheated oven at 220 degrees and bake for 25 minutes. Then serve the finished dish, optionally accompanied by a light side dish, as it is quite filling on its own. Enjoy your meal!