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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Veal with Eggplant and Prosciutto
Veal with Eggplant and Prosciutto
(Vitello con Melanzane e Prosciutto)

6 tablespoons (3/4 stick) butter
4 cups chopped stemmed shiitake mushrooms (about 8 ounces)
2 cups chopped seeded tomatoes
1/2 cup minced green onions
1/2 cup dry white wine

1 large eggplant
2 tablespoons extra virgin olive oil
3 teaspoons chopped fresh rosemary
Four 1/16-inch-thick slices prosciutto

4 garlic cloves, minced
Four 2 and 1/2-ounce veal scallops
Four 6 x 3-inch slices provolone cheese

Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.

Add mushrooms and tomatoes; saute 5 minutes.

Add onions; saute 1 minute.

Add wine and simmer until liquid is absorbed, about 6 minutes.

Stir in 2 tablespoons butter.
Season with salt and pepper.

Preheat oven to 400 F.

Cut four 1/2-inch-thick lengthwise slices from center of eggplant.

Mix olive oil and 2 teaspoons rosemary; brush over both sides of eggplant slices.

Place slices on baking sheet.
Sprinkle with salt and pepper.

Bake until tender, about 5 minutes per side.

Top each eggplant slice with prosciutto slice. Set aside. Maintain oven temperature.

Melt 2 tablespoons butter in heavy large skillet over high heat.

Add garlic and 1 teaspoon rosemary; saute 2 minutes.

Sprinkle veal with salt and pepper.

Add to skillet and saute until just cooked through, about 1 minute per side.

Place 1 veal scallop atop each eggplant slice.

Spoon mushroom mixture atop veal; top with cheese.

Bake until cheese melts, about 5 minutes. Makes 4 servings.
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