Veal aubergines and mozzarella millefeuille

Continuing the Italian series, here is an other recipe I like to make, even though I haven’t made it for a while. So I didn’t make last week but I once tried something similar in an Italian restaurant and I created this recipe.

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 2
Level: Easy
Cost: Medium

Equipment: pan, oven, oven dish

– 1 aubergine
– 2 cutlets of cushion of veal
– mozzarella
– olive oil
– mixed herbs

Slice the aubergine in the length. Cook them in an oiled pan. Reserve.
Cook slightly the veal in a pan (not too much otherwise it will become super dry in the oven!)

In an oven dish, put two large slices of aubergine (they must be more or less the size of the veal cutlets), put a veal cutlet on top of each (in fact I don’t remember if I put the aubergine or the veal first but it doesn’t really matter). Then add slices of mozzarella on top.
Put in the oven for 5 minutes for the mozzarella to melt (use the grill)

Serve immediately with mixed vegetables (courgettes, aubergines) or with pasta (with fresh tomato sauce)


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