Ingredients:
- red onion
- green pepper
- egg plant
- olive oil
- salt and white pepper (I did not use salt)
- veal scaloppine
- skim milk mozzarella cheese
- parmesan cheese
- marinara sauce (bottled, low sodium)
- Chop the red onion about 1/4" and skewer. I do this for ease on the grill. Also chop and take out the seeds of the green pepper. Coat these in olive oil.
- Start your grill using a half Weber charcoal chimney half to 2/3rds full of fuel. You really want a medium heat, not the high heat a full chimney will provide. Once the coals are started spread out on half to 2/3rds of the charcoal grate.
- Close the bottom vents to half way and the lid vent to half as well. Place the onion and green pepper on the grill over the coals. Let go for about 4 minutes then flip and wait another 4 minutes. You should have a light char at this point.
- Slice the eggplant to about 5/8"-3/4" thick. Move the onion and the green pepper to indirect. Coat the eggplant with olive oil and place on the grill over the coals. Use the lid. Give them about 4 minutes and then flip for another 4 minutes.
- Then move the eggplant to indirect with the onion and peppers.
- Slice the mozzarella cheese to about 1/8" thick.
- Coat the veal with a light coat of olive oil and season with pepper and salt. Place over the coals and use the lid.
- At about 1-2 minutes flip the veal. Add the mozzarella cheese to the veal and place the lid on the grill. Let it go about 2 minutes. At this time heat the marinara sauce.
- Take the onions and peppers off and slice. Place these on the bottom of the plate. Remove a couple slices of eggplant and a veal cut and plate. Cover the veal and eggplant with marinara. Top with parmesan cheese. Do yourself a favor and buy shredded parmesan cheese not the Kraft green tube. Then enjoy.
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