Ingredients

2 tb sp butter
4 veal scallops, pounded
1 scant cup 200g mozzarella cheese,
cut into 1/2 cm thick slices
2 medium eggplant (aubergine) sliced into 1/2cm slices, broiled
2+1/2 tb sp olive oil
8 beefsteak tomatoes, halved and roasted
250 mls chicken broth
1 tb sp chopped fresh basil.

Method

Preheat broiler

Heat the butter in a pan, add the veal and cook for 2-3 minutes on each side
remove from heat.

Place 2 slices of cheese on top of each piece of veal and place under a hot
broiler for 2-3 minutes or until cheese has melted. Cut each veal piece in half
and top each half piece with a slice of eggplant and tomato halves.
Repeat the layering for the other pieces of veal.

Heat the remaining pan juices, add chicken broth and basil, bring to boil and
simmer for 2 minutes.

To serve, pour the pan juices over the veal and serve immediately.


Serves: 4