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Veal And Eggplant Panini With Sun Dried Tomato Mayonnaise

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  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.

Recipe Summary

Cook Time: 
1 Minute

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 568 Calories from Fat 85

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 94.5 mg31.5%

Sodium 805.6 mg33.6%

Total Carbohydrates 88 g29.3%

Dietary Fiber 27.1 g108.2%

Sugars 25.1 g

Protein 39 g79%

Vitamin A 6.6% Vitamin C 35.2%

Calcium 18.5% Iron 28.9%

*Based on a 2000 Calorie diet

Veal And Eggplant Panini With Sun Dried Tomato Mayonnaise Recipe