b'SERVES 4 FOR THE EGGPLANT & TOMATO SAUCE: Pour half of the extra light olive oil (5 tablespoons) into a large saut pan and 1 large eggplant, cut in -inch dice cook over high heat for about 2 minutes, until it starts to sizzle. Add half of 1 teaspoon salt the breaded scaloppine and cook over medium heat, 1 minute per side. 4 tablespoons (approximately) To prevent the scaloppine from curling while you cook them, place small extra light olive oilincisions with a sharp knife on each side of the scaloppine (along the silver 1onion,finelychopped skin). Remove the cooked veal; add the remaining 5 tablespoons of olive oil 4clovesgarlic,finelychopped to the pan and cook the remaining veal.teaspoon dried oregano teaspoonredpepperflakes teaspoon C&H or Place the cooked scaloppine on a tray lined with brown paper, and preheat Domino sugarthe broiler. Top each serving with a slice of ham and 2 slices of provolone 2 tablespoons chopped fresh basilcheese. Remove the brown paper from the tray and then brown the servings 1 cups tomato sauce under the broiler for about 2 minutes. cup chicken stock TO PREPARE THE ARUGULA SALAD:FOR THE VEAL SCALOPPINE: Place the arugula in a stainless-steel bowl, and dress with the extra virgin 2 eggsolive oil. Add salt and pepper to taste. 2 tablespoons whipping cream 3 cups Italian-style breadcrumbsTO SERVE:1 pounds veal scaloppinePour some of the Eggplant & Tomato Sauce on each plate, and top with veal. 10 tablespoons extra light olive oil, Top the veal with a little of the dressed salad, and serve.divided 4 large slices ham SUGGESTED WINE PAIRING: 8 slices provolone cheeseBOLLA LE ORIGINI AMARONEFOR THE ARUGULA SALAD: 3 ounces arugula 1 tablespoon extra virgin olive oil Salt and pepper to tastestep-by-step'