Veal Scaloppine with Eggplant and Mushrooms

Ingredients

• 1 pound eggplant
• cut crosswise into 1/4-inch-thick slices
• 4 tablespoons olive oil
• 1 cup all purpose flour
• 12 2-ounce slices veal top round
• pounded to 1/4-inch thickness
• 2 tablespoons (1/4 stick) butter
• 4 ounces button mushrooms
• sliced (about 1 1/2 cups)
• 1 cup whipping cream
• 1/4 cup Madeira
• 1 tablespoon porcini powder
• 2 tablespoons chopped fresh Italian parsley

Instructions

1. Place eggplant on 2 large baking sheets.
2. Sprinkle with salt.
3. Let stand 20 minutes.
4. Rinse under running water and pat dry.
5. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.
6. Working in batches, saute eggplant until crisp-tender, about 2 minutes per side.
7. Arrange decoratively on large platter.
8. Place flour on plate.
9. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.
10. Sprinkle veal slices with salt and pepper; dredge veal in flour.
11. Working in batches, saute veal until brown, about 1 minute per side.
12. Transfer to plate.
13. Melt butter in same skillet over medium-high heat.
14. Add sliced mushrooms and saute until brown, about 3 minutes.
15. Stir in cream, Madeira, and porcini powder.
16. Simmer until sauce thickens slightly, about 2 minutes.
17. Add veal to skillet.
18. Simmer until veal is heated through and coated with sauce, about 2 minutes.
19. Season with salt and pepper.
20. Arrange veal in center of platter with eggplant.
21. Spoon sauce over veal.
22. Sprinkle with parsley and serve.