Veal Scaloppine with Eggplant and Tomatoes

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By Joyce Goldstein

Published 1998

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This is a Sicilian recipe that could pass for Neapolitan as well, with its typically southern Italian ingredients of eggplant, tomatoes, olives, and veal. What we really have here is a rigatoni alia Norma, hold the rigatoni and substitute the veal! The eggplant rounds echo the shape of the veal slices and make for a very pretty plate. You could serve this with rigatoni for a very inauthentic but satisfying dish (Italians eat pasta as a course in itself and usually do not accompany an entree