Veal And Eggplant Panini With Sun Dried Tomato Mayonnaise
|Boiling water||1⁄4 Cup (4 tbs)|
|Sun dried tomatoes||6 (Packed Without Oil)|
|Skim milk||2 Tablespoon|
|Dry breadcrumbs||3 Tablespoon|
|Lean veal scaloppine||1⁄4 Pound, cut into 2 equal portions|
|Eggplant slices||2 (1/4 Inch Thick)|
|Vegetable cooking spray||1|
|Italian bread slices||2 (3 Inch Thick)|
|Reduced calorie mayonnaise||1 Tablespoon|
Combine boiling water and tomatoes in a small bowl; let stand 15 minutes or until softened.
Drain tomatoes, reserving 1 teaspoon liquid.
Mince tomatoes, and set aside.
Preheat oven to 400°.
Place milk in a bowl.
Place breadcrumbs in a shallow dish.
Dip veal in milk, and dredge in breadcrumbs.
Repeat procedure with eggplant slices.
Place veal and eggplant slices in a single layer on a jelly-roll pan coated with cooking spray.
Bake at 400° for 12 minutes, turning after 6 minutes.