4 x 175 g veal leg steaks
4 slices char-grilled marinated eggplant
12 large fresh basil leaves and extra to garnish
jar tomato pasta sauce (350 g)
150 g grated mozzarella
1 packet salad leaves to serve
- Heat a large, oiled ovenproof frying pan over a high heat. Add veal. Cook for about 1 minute on each side. Remove pan from heat.
- Top veal with eggplant and basil leaves. Pour over sauce. Sprinkle with cheese. Season with salt and pepper.
- Cook in a hot oven (200C) for about 5 minutes, or until cheese is melted.
- Serve with salad. Garnish with extra basil leaves.