EGGPLANT AND VEAL ROLLS

Meat entree

8 slices of veal
8 slices of grilled eggplant
8 thin slices of mozzarella
1 bunch swiss chards, roughly chopped
1/4 cup of dry white wine
2 cups of Italian San Marzano tomatoes, crushed
Extra virgin olive oil, salt, flour


Line meat slices with eggplant and mozzarella, roll and secure with a toothpick or  butchers' string. Dredge in flour.

In a large and deep non-stick skillet over medium-high heat, warm 2-3 tbsp of Italian extra virgin olive oil, sear meat rolls until golden all around. Then add wine and let alcohol evaporate.

Add the crushed tomatoes, season with salt and lower heat to low and cover skillet with a lid. Cook for about 10 minutes.

Add swiss chards, stir well to combine and cook until you reach your desired doneness.

Serve immediately.


This recipe serves 4


- You can use beef tenderloin but you have to cook rolls longer, before adding the swiss chards.
- I sauce thickens too much, add a few tbsp of warm broth.
- You can use other cheeses instead of mozzarella, like asiago, provolone, swiss....
- You can use grilled zucchine instead of eggplant.