Eggplant And Zucchini Veal Rolls

Be a Masterchef at home with these succulent veal steaks with eggplant, zucchini and bocconcini cheese.

The ingredient of Eggplant And Zucchini Veal Rolls

• 220g eggplant 1 2 medium eggplant
• 2 zucchini
• 1 tablespoon olive oil plus extra to grease
• 1 onion chopped
• 1 garlic clove chopped
• 2 x 400g cans chopped tomatoes
• 1 teaspoon dried oregano
• salt freshly ground pepper
• pinch of sugar
• 4 x 150g heart smart veal leg steaks
• 4 bocconcini
• 8 large basil leaves

The Instruction of eggplant and zucchini veal rolls

• cut eggplant lengthways into 8 thin slices and zucchini lengthways into 16 slices cook in a greased chargrill pan until tender and golden set aside
• heat 2 teaspoons olive oil in a saucepan over a medium high heat cook onion and garlic for 3 minutes add tomatoes oregano salt pepper and sugar bring to the boil reduce and simmer for 20 minutes
• working with one steak at a time place between two sheets of cling wrap bash with a rolling pin until 5 6mm thick cut in half crossways slice each bocconcini into 4 slices
• season one side of the steaks top each with a slice of eggplant two slices zucchini a basil leaf and 2 slices of bocconcini roll up and secure with a toothpick
• heat the remaining olive oil in a large frying pan over a medium high heat cook veal rolls for 2 3 minutes on all sides until golden reduce heat to low add tomato sauce cover and cook for 8 minutes serve with soft polenta dont forget to tell your guests about the toothpicks

Nutritions of Eggplant And Zucchini Veal Rolls

calories: 424 225 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 14 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 51 grams protein
calories: 113 milligrams cholesterol
calories: 296 26 milligrams sodium
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calories: nutritioninformation