Classic veal parmigiana is a great one dish meal to serve up any night of the week.
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
- Step 1Heat 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.
- Step 2Cook 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.
- Step 3Meanwhile, 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.
- Step 4Preheat grill on high. Grill for 3 to 5 minutes or until cheese is melted. Serve veal with pasta and steamed beans.
- Low carb
- Low sugar
- Lower gi
Nutrition
3022 kj
Energy
39g
Fat Total
14g
Saturated Fat
9g
Fibre
48g
Protein
43mg
Cholesterol
774.05mg
Sodium
8g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Lucy Nunes
- Image credit: Jeremy Simons, Andrew Young & Craig Wall
- Publication: Super Food Ideas
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