1 small eggplant, cut into 7mm slices lengthwise
4 veal schnitzel
olive oil cooking spray
2 tablespoons lemon juice
250g punnet cherry tomatoes, halved
1 garlic clove, crushed
1/2 cup basil leaves
1/2 cup grated parmesan cheese
salad leaves, to serve
Sprinkle salt over both sides of the eggplant. Stand for 10 minutes. Wipe salt and juices off.
Preheat a chargrill over medium heat. Spray eggplant and veal with oil. Season. Chargrill eggplant for 5 minutes each side. Remove the Eggplant and place on a plate and pour over the lemon juice
Chargrill the veal for 1 minute each side. Remove and set it aside. Combine the tomatoes, garlic, and the salt and pepper. Spray with oil. Chargrill for 7 minutes or until tender.
Preheat grill on high heat. Place veal in a single layer onto an oven tray. Top with eggplant, basil, tomatoes and parmesan. Grill for 5 minutes or until cheese is melted. Serve with salad.