- Yield: 4 Servings
- 600 g veal loin
- 4 slices Parma ham
- 8 sage leaves
- Flour, as needed
- Vegetable oil, as needed
- Marsala wine, as needed
- 20 g cold butter, cubed
- 500 g aubergines, around 4 (pale egg-shaped ones)
- Tomato sauce
- 300 g Parmigiano-Reggiano, finely grated
- 1 bunch basil leaves
- Girolle mushrooms, cleaned
- 1 clove of garlic, chopped finely
- White wine
- Parsley, chopped
How to Make It
- With a potato peeler, take four strips of skin off the aubergine, so you have one strip of flesh, one of skin, one of flesh and so on. Cut the aubergine in rounds ½ cm wide. Put the aubergines in a colander, sprinkle with salt and leave for a couple of hours, or preferably overnight, so that you draw out as much of the water as possible.
- Take the aubergines from the colander and pat them dry. Then put a few slices at a time in a very hot pan with vegetable oil, and cook them until they start to get colour on each side. Lay them on paper towels to drain off the excess oil.
- In a square baking dish, around 20 x 20 cm, spread a thin ladleful of tomato sauce, then overlap the aubergine rounds into a layer, add another ladleful of tomato sauce, grated Parmigiano-Reggiano and basil leaves. Repeat with another layer of aubergines and so on, finishing with tomato sauce and lots of Parmigiano-Reggiano.
- Cover with foil and bake in the oven at 180°C for 30 minutes. Remove the foil and continue cooking for 10 more minutes. Saltimbocca
- While the aubergines are in the oven, clean the veal loin and cut in eight slices of 75 g. Hammer each piece very thinly, about 5 mm thick. Place a slice of Parma ham on a veal escalope, put two sage leaves on top and cover it with another veal escalope. Repeat with the rest.
- Season each saltimbocca and dust with flour, then put it in a very hot pan with little vegetable oil, and cook it through quickly on each side.
- Take it out and keep warm while you work your sauce in the pan. Pour in the Marsala to the hot pan and let it reduce by half, then beat in the cold butter. Girolles
- In a sauté pan, melt a knob of butter, add the chopped garlic and cook without allowing it to colour. Add the girolles to the pan, season and sauté for a minute.
- Add a drizzle of white wine, let the alcohol evaporate and turn the heat down. Add another knob of butter to the pan and cover it. Cook slowly for a couple of minutes and set aside. To Serve
- Cut the parmigiana in squares of 10 x 10 cm and if necessary warm it through.
- Place a square of baked aubergines on a warmed plate, the girolles next to it and the saltimbocca lying on top of the parmigiana. Spoon the sauce on top of the meat.