Skillet Gratinate of Eggplant and Veal

Name: Skillet Gratinate of Eggplant and Veal
Yield: serves 6
Ingredients: 2 pounds boneless veal, preferably in one piece*; 1 1/2 pounds small eggplants (2 or 3); 1/2cup canola or other vegetable oil; 1 cup or more flour, for dredging; 1/2 teaspoon salt; 3 tablespoons extra-virgin olive oil; 3 tablespoons soft butter; Freshly ground black pepper; 2 dozen fresh basil leaves; 1 1/2 cups Summer Tomato Sauce (page 256); 1/2 cup white wine, plus more if needed; 3/4 cup grated Grana Padano or Parmigiano-Reggiano; 1 cup hot Simple Vegetable Broth (page 288) or stock, if needed

December 14, 2011

Cooks' Note

*Try to get a 2-pound chunk of veal (from the leg or shoulder), which you will slice into 6 individual cutlets, about 5 ounces each. If your market has only pre-cut small scaloppine, pound them, then cook 2 or 3 of them together for each gratinate portion.

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