Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Baby eggplants (2 oz. each) 1/4 c Italian salad dressing
3 Pears 2 tb Brown sugar
2 tb Lemon juice 4 Veal rib chops,3/4" thick
1 tb Dried bread crumbs 1 tb Grated Parmesan cheese
1 tb Minced parsley 1/2 ts Salt
1/4 ts Black pepper

Preheat broiler if manufacturer directs.Starting at blossom end,cut
each eggplant lengthwise almost to stem end into 6 or 7 slices.Spread
slices open to form fans.Brush both slides of eggplant fans with salad
dressing.Arrange eggplants on rack in broiling pan.Place pan in
broiler at closest position to source of heat;broil 5 minutes or
until eggplants begin to brown.Turn eggplants;brush with remaining
salad dressing and continue broiling 8 to 10 minutes until eggplants
are tender.Remove to a large platter;keep warm.Meanwhile,cut each
pear into quarters.In a bowl, gently toss pears with brown sugar and
lemon juice.Trim fat from veal rib chops.Place veal chops and pears
on same rack in broiling pan;place pan in broiler at closest position
to source of heat.Broil 10 to 12 minutes for medium or until desired
doneness,turning veal chops once.Brush pears with remaining lemon
mixture as they brown and remove pears to platter with
eggplants.While veal chops are cooking,in a cup,combine bread
crumbs,Parmesan cheese,parsley,salt and black pepper.When veal chops
are done sprinkle top with bread crumb mixture and return pan to
broiler for 1 minute or until topping is golden brown.To
serve,arrange veal chop,eggplant and pears on 4 dinner plates.
Submitted By MICHELLE BRUCE On 04-27-95

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