The Nightgown

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Recipe courtesy nicola paone restaurant, nyc does this look good or what?

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Steps

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Preheat the oven to 350f.

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Put the bread crumbs , flour , and eggs each in separate shallow , lipped plates.

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Pour the oil in a medium skillet to a depth of 1 / 2-inch , and heat over medium-high heat.

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Dredge the eggplant in the flour , shake off any excess , and then dip in the eggs.

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Add the eggplant to the skillet and fry , turning once , until golden brown , about 2 minutes per side.

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Transfer to a paper towel-lined plate to drain and season with salt and pepper.

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Season the veal with salt and pepper , and dredge in the bread crumbs.

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Lay 1 / 2 of the prosciutto over each veal cutlet , place 1 rectangle of the mozzarella along the center of each , and roll tightly.

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Tuck in the ends of the rolls and press to seal.

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Dip each roll in the eggs , add to the skillet and cook , turning occasionally , until well browned , about 4 minutes.

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Meanwhile , spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice , and sprinkle with some of the parmesan.

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Wrap each veal ro.

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Ingredients

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dried breadcrumbs, all-purpose flour, eggs, vegetable oil, eggplants, kosher salt, fresh ground black pepper, veal cutlets, prosciutto, fresh mozzarella cheese, tomato sauce, parmesan cheese