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http://www.lifestylefood.com.au/recipes/6848/lusciously-layered-baked-veal

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Lusciously Layered Baked Veal

Layers of veal and vegetables with a luscious red sauce.

Ingredients

  • 500g veal schnitzel (not crumbed)

  • 1 large eggplant sliced

  • 3 zucchini sliced length ways

  • 1 cup sliced mushrooms

  • 250g mozzarella cheese

  • 2 x 400g tin diced tomatoes

  • ½ cup red wine

  • ½ cup chopped fresh basil

  • 1 clove crushed garlic

  • 1 small onion chopped

  • ½ tsp sugar

  • salt and pepper for seasoning

  • vegetable oil for frying

Method

  • 1.

    In a large saucepan add vegetable oil to cover the base.

  • 2.

    Fry onion on medium heat until transparent.

  • 3.

    Add garlic and allow it to become golden brown.

  • 4.

    Add diced tomatoes, red wine, and fresh basil.

  • 5.

    Add sugar, salt and pepper.

  • 6.

    Simmer on low heat.

  • 7.

    In a large frying pan add vegetable oil to cover the base.

  • 8.

    Season the veal with salt and pepper.

  • 9.

    On high heat, fry the veal on each side for approximately 30 seconds to become brown.

  • 10.

    To form the first layer, line the bottom of a medium sized baking dish with veal.

  • 11.

    Be sure there is enough vegetable still in the pan to cover the base.

  • 12.

    Panfry the eggplant until brown on each side.

  • 13.

    Layer the eggplant into the baking dish to form a second layer, season with salt and pepper.

  • 14.

    Be sure there is enough vegetable still in the pan to cover the base.

  • 15.

    Panfry zucchini until brown on each side.

  • 16.

    Layer the zucchini into the baking dish to form a third layer, season with salt and pepper.

  • 17.

    Remove saucepan from heat and add the tomatoes to the baking dish to form a fourth layer.

  • 18.

    Sprinkle cheese into the baking dish over the tomatoes.

  • 19.

    Be sure there is enough vegetable still in the pan to cover the base.

  • 20.

    Panfry the mushrooms until brown and sprinkle over the cheese, season with salt and pepper.

  • 21.

    Cover baking dish with foil.

  • 22.

    Bake in a slow oven at 150 degrees for 2 – 3 hours.

Notes

Serve with a fresh cold salad of your choice.

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