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Ingredients

250g punnet cherry tomatoes, halved
240g (1 cup) fresh low-fat ricotta
2 tablespoons chopped fresh basil
40g (1/4 cup) pitted kalamata olives, finely chopped
4 (about 125g each) veal schnitzels
Olive oil spray
2 small eggplant, trimmed, cut lengthways into eight 1cm-thick slices
3 zucchini, trimmed, cut lengthways into 5mm-thick slices
Rocket leaves, to serve
Balsamic vinegar, to serve

Method

Step 1 Preheat oven to 200ºC. Line a baking tray with non-stick paper. Place tomato, cut-side up, on tray. Season to taste. Bake for 10-12 minutes or until just soft. Combine ricotta, basil and olives in a bowl.
Step 2 Meanwhile, place 1 schnitzel between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet or a rolling pin until 2mm thick. Repeat with remaining veal. Cut each piece of veal in half.
Step 3 Preheat a barbecue grill or chargrill on high. Spray with oil. Grill eggplant and zucchini for 2 minutes each side or until tender. Grill veal for 1-2 minutes each side for medium. Place 1 slice of veal on each plate. Top with 1 slice of eggplant, 2 slices of zucchini and 2 tablespoons of ricotta. Repeat. Top with tomato and rocket. Drizzle with balsamic vinegar.

Veal & eggplant stacks

How to make Veal & eggplant stacks

Ingredients

Method