Veal Parmigiana - cooking recipe

Ingredients

1 tablespoon olive oil
2 onions (chopped)
1 garlic clove (mashed)
2 (8 ounce) cans tomato sauce
1/4 cup water
1 teaspoon oregano (crushed)
1/8 teaspoon black pepper
1 tablespoon parsley (chopped)
1/2 cup parmesan cheese (grated)
1/2 cup breadcrumbs (finely crushed)
1 lb veal (6 slices - 1/4 inch thick)
1 egg (slightly beaten)
2 tablespoons olive oil
8 ounces mozzarella cheese (cut into 6 thick slices)
2 tablespoons parmesan cheese (grated)

Preparation

Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
Stir in tomato sauce, water, oregano, pepper, and parsley.
Cover and simmer 10 minutes.
Combine 1/2 cup parmesan cheesewith bread crumbs.
Dip veal into egg, then into cheese crumb mixture.
Heat remaining olive oil in skillet and saute veal until golden, turning only once.
Pour 1/2 the tomato sauce into baking dish.
Place veal and mozzarella cheese in alternating layers in dish.
Pour remaining sauce over veal and cheese.
Sprinkle with 2 tablespoons parmesan cheese.
Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
Serve with capellini, crusty bread, and a salad.