Escalopes de veau roussillon

To serve 4.

1 lb of eggplants
a little milk
5-6 Tbsp seasoned flour
2/3 cup of oil (approximate)
4 veal scaloppine
2 oz of Gruyère cheese, thinly sliced
¼ cup of grated Parmesan cheese
2 Tbsp of butter

Sauce tomate 

2 lb of fresh tomatoes or 1 can of italian tomatoes, chopped
1 onion, sliced
1 glove of garlic
1 tsp of sugar
3 slices of bacon
bouquet garni
salt, freshly ground pepper

  • Make the sauce first.
  • Place all ingredients in a pan and cook over a low heat for 20 minutes or until tomatoes are tender.
  • Sieve the sauce using a vegetable mill in order to obtain a thick purée.
  • Meanwhile cut the eggplants into ½ inch slices.
  • Dust them lightly with salt and put on a wire rack to drain for half an hour, turning them from time to time.
  • Dry on kitchen paper.
  • Dip the eggplants into milk, then into seasoned flour, and fry them quickly in the hot oil.
  • Arrange the fried eggplants in a bottom of a fireproof dish, pour over the sauce and put aside to keep hot.
  • Flatten the scaloppine, trim them into even shapes and dip in seasoned flour.
  • Fry the scaloppine in a little hot oil, allowing approximately 4-5 minutes on each sides, depending on the thickness.
  • Arrange them on top of the eggplants and sauce tomate and cover with Gruyère cheese.
  • Sprinkle with Parmesan cheese, dot with knobs of the butter and place for a few moments under hot broiler.