1

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a baking tray with oil. Heat 1 teaspoon oil in a small saucepan over medium heat. Add garlic and basil and cook, stirring, for 30 seconds. Add passata and bring to the boil. Reduce heat and simmer, uncovered, for 6–8 minutes or until thickened.

2

Whisk egg and 1 tablespoon water in a bowl. Place breadcrumbs on a plate. Toss veal in flour, shaking off excess. Dip veal, 1 piece at a time, in egg mixture, then coat in breadcrumbs. Lightly spray both sides of veal with oil. Heat remaining oil in a large non-stick frying pan over high heat. Cook veal for 2 minutes each side or until cooked to your liking. Transfer to prepared tray. Cook prosciutto in same cleaned pan over high heat for 1 minute each side or until crisp. Top veal with tomato mixture, prosciutto and mozzarella. Bake for 20 minutes or until golden.

3

Meanwhile, heat a large non-stick frying pan over high heat. Lightly spray both sides of eggplant with oil and cook for 2 minutes each side or until golden and tender. Transfer to a plate. Lightly spray capsicum with oil and cook, turning, for 4–5 minutes or until lightly charred. Add to eggplant with rocket, capers and vinegar and toss to combine. Serve veal parmigiana with salad.