Veal Francesca
Yield
2 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
veal
|
|
| 2 | ounce |
noodles
|
|
| 1 | cup |
basic red sauce
|
* |
| 3 | slices |
eggplant
|
*
|
| 2 | ounce |
Parmesan cheese
|
|
| 2 | slices |
mozzarella cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
veal
|
|
| 57.8 | ml/g |
noodles
|
|
| 237 | ml |
basic red sauce
|
* |
| 3 | slices |
eggplant
|
*
|
| 57.8 | ml/g |
Parmesan cheese
|
|
| 2 | slices |
mozzarella cheese
|
*
|
Directions
In a sauce pan sauté the veal.
Remove from the heat. Cook the noodles until done and drain.
Place the noodles on the bottom of a casserole dish.
Place the veal on top of the noodles and add the red sauce.
Place the eggplant on top and sprinkle with the Parmesan cheese.
Cover with the mozzarella.
Bake at 350℉ (180℃). until brown and serve.
