Veal & eggplant stacks [Bulkbites.com]

• Servings: 4
• Time: 15 minutes

Veal schnitzel contains appreciable quantities of protein, sodium and potassium. Eating Veal schnitzel helps to build and strengthen muscles in the body. Eggplant is rich in nutrients like vitamin B1, dietary fiber, copper, potassium, niacin, vitamin B6, manganese and vitamin K. Including eggplant in your diet helps to reduce cholesterol levels in blood and transport oxygen to various regions of the body.

Nutrition

• calories: 207
• protein: 18
• carbs: 12
• fat: 10
• saturated fat: 0.03
• polyunsaturated fat: 0.07
• monounsaturated fat: 0.02
• cholesterol: 0
• sodium: 4
• potassium: 209
• dietary fiber: 1.16
• sugars: 2.09
• vitamin a: 33
• vitamin c: 11
• calcium: 15
• iron: 0
• magnesium: 0
• complex carbs: 8.75
• other fats: 9.88

Ingredients

• 1 spray , about 1/3 second Oil, PAM cooking spray, original
• 9 piece Pitted Kalamata olives
• 2 leaf Arugula, raw
• 2 tbsp, chopped Basil, fresh
• 5 28.3 veal schnitzels
• 1 tsp Vinegar, balsamic
• 1.5 cup cherry tomatoes Tomatoes, red, ripe, raw, year round average
• 3 medium Squash, zucchini, baby, raw
• 0.1 eggplant, peeled Eggplant, raw
• 4 1/4 cup ricotta cheese, fat free

Instructions

• Set the oven temperature to 400 degrees Fahrenheit or 200 degrees Celsius.
• Cut tomatoes and place them, cut-side up on the tray. Season the tomatoes and bake until they become soft. In a bowl, mix olives, basil and ricotta cheese.
• In the meantime, place a Veal schnitzel in between two plastic wraps and pound using a mallet. Repeat the process with another Veal schnitzel. Cut each of them into half.
• Heat a grill and lightly coat it with oil. Grill zucchini and eggplant until they are tender. Now grill Veal schnitzel each side for a couple of minutes.