Veal With Pizza Topping - cooking recipe

Ingredients

1 medium eggplant
1/4 cup oil, divided, plus additional as needed (60ml)
4 boneless veal steaks
plain flour
Italian spices
20 g butter
1 onion, chopped
1 -2 cup pizza sauce
4 ounces mushrooms, drained
1 cup black olives, sliced
8 slices prosciutto
1 cup mozzarella cheese, grated (100g)

Preparation

Cut eggplant into 1cm slices.
In large pan, heat oil a few tablespoons at a time in order to spread it among all the eggplant slices; otherwise, the first batch of eggplant may absorb it all! Add eggplant in batches, cooking until well-browned on both sides; set on absorbent paper to drain.
Dredge veal in flour and Italian seasonings, shaking off excess.
Preheat a frying pan with butter. Add veal and cook until browned on both sides and cooked through. Remove to platter and keep warm.
Add 1 tablespoon olive oil to pan and saute onion until tender but not browned. Add pizza sauce, mushrooms, and olives to onions and simmer until warm. Set aside.
Spread pizza sauce mixture on broiler-safe platter. Place veal on top of the pizza sauce. Top evenly with eggplant, prosciutto and cheese. Broil until cheese is browned and melted.