The Nightgown

Name: The Nightgown
Ingredients: 1 cup dried breadcrumbs; all-purpose flour, as needed; 3 large eggs, beaten; vegetable oil, for frying; 2 slices lengthwise peeled eggplants (1/4-inch thick); kosher salt; fresh ground black pepper; 2 very thin veal cutlets, pounded very thin between 2 sheets of plastic wrap (about 3 ounces); 1 ounce thinly sliced prosciutto; 2 slices fresh mozzarella cheese, plus (1/2 by 2-inch long); 2 slices thin fresh mozzarella cheese; 2 cups tomato sauce (homemade or store bought); grated parmesan cheese, as needed

13 ingredients

16 steps

Ingredients

1 cup dried breadcrumbs
all-purpose flour, as needed
3 large eggs, beaten
vegetable oil, for frying
2 slices lengthwise peeled eggplants (1/4-inch thick)
kosher salt
fresh ground black pepper
2 very thin veal cutlets, pounded very thin between 2 sheets of plastic wrap (about 3 ounces)
1 ounce thinly sliced prosciutto
2 slices fresh mozzarella cheese, plus (1/2 by 2-inch long)
2 slices thin fresh mozzarella cheese
2 cups tomato sauce (homemade or store bought)
grated parmesan cheese, as needed

Directions

1

Preheat the oven to 350F.
2

Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates.
3

Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat.
4

Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs.
5

Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side.
6

Transfer to a paper towel-lined plate to drain and season with salt and pepper.
7

Season the veal with salt and pepper, and dredge in the bread crumbs.
8

Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly.
9

Tuck in the ends of the rolls and press to seal.
10

Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes.
11

Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan.
12

Wrap each veal roll in an eggplant slice.
13

Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top.
14

Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices.
15

Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes.
16

Using a spatula, transfer the veal rolls to a plate and serve.