(Serves Four)

Mixture 12 small slices of veal 1 cup all-purpose flour 12 thin slices prosciutto 12 thin slices mozzarella cheese 12 thin slices eggplant 2 cups sliced fresh mushrooms ¼ cup butter ¼ cup Marsala wine ¼ cup chicken stock or bouillon ¼ cup beef stock or bullion ½ cup olive oil

Pound veal to tenderize, then coat veal and eggplant slices with flour. Over medium high heat, sauté eggplant and veal half a minute on each side, then put aside. In a large skillet, heat the butter over medium high heat, add the mushrooms and cook for two minutes, then add the stocks and wine. Place a slice of prosciutto and a slice of eggplant on each piece of veal and cook in the skillet until liquid has almost evaporated, about 20 minutes. Add a slice of mozzarella to each piece of veal and place the skillet under the broiler for about a minute until the cheese melts. Serve immediately.