Veal Parmigiana

Name: Veal Parmigiana
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 teaspoons olive oil; 1 medium white onion; 2 cloves garlic; 400 grams crushed tomatoes; 1/4 cup tomato paste; 1 tablespoon balsamic vinegar; 1 teaspoon Monk fruit sugar (or Stevia); 1 tablespoon fresh basil; 2 small eggplants; 1 kg veal leg steaks; 1/2 cup grated pizza cheese

is3ad el zanaty @is3adelzanaty

Auckland, New Zealand

This is a classic American/Italian dish. The smooth and tender leg steaks, along with eggplants, tomato sauce and mozzarella will take you to another world. Serve it with green salad and garlic bread, and you have an easy family feast!

is3ad el zanaty @is3adelzanaty

Auckland, New Zealand

Saved

Ingredients

60 minutes

4 servings

2 teaspoonsolive oil
1medium white onion
2 clovesgarlic
400 gramscrushed tomatoes
1/4 cuptomato paste
1 tablespoonbalsamic vinegar
1 teaspoonMonk fruit sugar (or Stevia)
1 tablespoonfresh basil
2small eggplants
1 kgveal leg steaks
1/2 cupgrated pizza cheese

Saved

Steps

60 minutes

1

We start by preparing the ingredients: finely chop the onion, crush the garlic cloves, shred the basil leaves, and cut the eggplants lengthways into 1 cm thick slices.
2

In a medium frying pan, heat the olive oil. Cook the onion and garlic with stirring until the onion softens.
3

Add the crushed tomatoes, tomato paste, vinegar, and Monk sugar.
4

Bring the mix to a boil then reduce the heat. Simmer uncovered for about 10 minutes or until the sauce thickens, then stir in basil.
5

In another fry pan, add a sprinkle of olive oil and wait for it to heat up, then cook the eggplant slices until browned on both sides. Remove the eggplant slices and put them a side to cool down.
6

Cook the veal steaks in the same fry pan until one side is browned. Turn it to the other side, then top each steak piece with an eggplant slice, sauce and grated cheese.
7

Cook until the cheese is melted and the steaks are cooked as desired. Move to serving plates.