A delicious and easy veal parmigiana
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Main Ingredients
  1. 6 to 8 Veal steaks - use the tenderise hammer on them.
  2. 1 large eggplant ~ sliced thinly
  3. Canola or Vegetable oil
  4. Salt
  5. Dried herbs
  6. Tasty grated cheese
Sauce Ingredients
  1. 1 large brown onion ~ chopped
  2. 1 - 2 cloves of crushed or 1 - 2 teaspoons minced garlic
  3. 2-3 stalks celery ~ chopped
  4. 1 x 400g can diced tomatoes
  5. ½ cup tomato paste
  6. Salt & Pepper
  7. 1 cup red wine
Optional Vegetables
  1. Leek, shallots, mushrooms, zucchini, fresh herbs.
Step 1
  1. In a large fry pan, add oil and a little dried herbs. Fry egg plant till brown on both sides and then place onto tray covered with a paper towel to drain the oils. Set aside when the whole eggplant is cooked.
Step 2
  1. In a medium sized saucepan, place the garlic, onion, leek and celery. Add a little olive oil and cook till transparent. Cook for about 2 minutes. (Next add extra vegetables if desired and cook through as well).
  2. Pour in the tomatoes, tomato paste, wine. Stir and cook for 2 - 3 minutes.
  3. Add salt and pepper. Turn off heat and either place into blender or use hand blender process the sauce.
  4. Meanwhile; brown both sides of the tenderised veal in a frypan. Each side will take less than a minute and evenly place the veal into the baking dish
Step 3
  1. In a heatproof baking dish - place a little of the sauce at the bottom of the dish and spread out.Pour a small amount of sauce over the veal layer, followed by the cooked eggplant. Then the final layer of sauce spreading to edges of dish.
  2. Add grated cheese (as desired).
  3. Place into 180 - 200C oven and cook for 15 - 20 minutes.
  4. Serve on BASIC OVEN RICE (https://noexcuseseasyorganising.com/basic-oven-rice/) and with a side salad.
  1. Hand blender or blender required for the sauce.
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