“Conca d’oro” escalopes

• 8 slices of rump of veal weighing about 70 gr. (3 oz) each

• 8 slices of aubergine

• 8 processed cheese slices

• 50 gr. (2 oz) fresh tomato souce

• 1 dl. (3 fl oz) olive oil

• 50 gr. (2 oz) margarine

• a pinch of salt

• basil leaves

In a frying pan, brown the slices of meat on both sides in the oil and margarine, sprinkling them with a little salt. Fry the aubergines separately and put one on top of each slice of meat. Cover with the cheese slices, bake in the oven until the cheese melts, then pour a dash of tomato sauce over each escalope. Serve piping hot garnished with basil leaves.