Hooray for the dolce-vita! Here is the divine recipe of the famous Pentecostal veal revisited with parmiggiana cheese just like Italian mammas make it!
For 4 persons
Preparation time: 15 minutes
Cooking time: 15 minutes
Slice up the tomatoes in 2 cm thickness, pan fry them for 1 minute on each side with a dash of hot olive oil. Salt, pepper and set aside.
In another pan, pour a generous amount of olive oil and heat on average flame. Cut the eggplant in 1 cm thick slices lengthwise, panfry and set aside on absorbing paper.
Slice up the mozzarella and set aside in a cool place.
Salt and pepper the veal scallops, cook in a pan with a dash of olive oil for about 2 min.
Present the dish done by stacking up on a plate: a slice of tomato, a veal scallop, a slice of tomato, a slice of eggplant, a slice of mozzarella and finish with a slice of tomato.
Salt, pepper, sprinkle with chiseled basil and coat with olive oil.