Easy veal parmigiana

Classic veal parmigiana is a great one dish meal to serve up any night of the week.

To Prep: 0:10  To Cook: 0:15
INGREDIENTS: 7  SERVINGS: 4


Ingredients

• 400g eggplant, thinly sliced lengthways
• 1/3 cup olive oil
• 375g dried pappardelle pasta
• 4 (110g each) veal schnitzel, uncrumbed
• 1 cup napoletana pasta sauce
• 5 bocconcini, each cut into 3 slices
• 300g green beans, steamed

Method

1. Heat a chargrill pan over medium-high heat. Brush eggplant with 2 tablespoons oil. Cook eggplant, in batches, for 4 minutes each side or until charred and tender.
2. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a heatproof bowl. Add 1 tablespoon oil. Toss to coat.
3. Meanwhile, season veal. Heat 2 teaspoons oil in a frying pan over high heat. Cook half the veal for 30 seconds each side or until golden. Transfer to a plate. Repeat with 2 teaspoons oil and remaining veal. Arrange half the eggplant in an ovenproof dish. Top with veal and remaining eggplant. Spoon over sauce. Arrange cheese over sauce.
4. Preheat grill on high. Grill for 3 to 5 minutes or until cheese is melted. Serve veal with pasta and steamed beans.