ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal-and-Eggplant Panini with Sun-Dried Tomato Mayonnaise

Yield 2 servings


  • 1/4 cup boiling water
  • 6 sun-dried tomatoes, packed without oil
  • 2 tablespoons skim milk
  • 3 tablespoons dry breadcrumbs
  • 1/4 pound lean veal scaloppine, cut into 2 equal portions
  • 2 (1/4-inch-thick) eggplant slices
  • Vegetable cooking spray
  • 2 (3-inch) pieces Italian bread
  • 1 tablespoon reduced-calorie mayonnaise

Nutrition Information

  • calories 388
  • caloriesfromfat 13 %
  • fat 5.4 g
  • satfat 1.2 g
  • monofat 1.6 g
  • polyfat 1.7 g
  • protein 22.1 g
  • carbohydrate 61.3 g
  • fiber 3 g
  • cholesterol 51 mg
  • iron 3.1 mg
  • sodium 824 mg
  • calcium 79 mg

How to Make It

  1. Combine boiling water and tomatoes in a small bowl; let stand 15 minutes or until softened. Drain tomatoes, reserving 1 teaspoon liquid. Mince tomatoes, and set aside.

  2. Place milk in a bowl. Place breadcrumbs in a shallow dish. Dip veal in milk, and dredge in breadcrumbs. Repeat procedure with eggplant slices. Place veal and eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 12 minutes, turning after 6 minutes.

  3. Slice each piece of bread in half horizontally. Combine minced tomatoes, reserved liquid, and mayonnaise in a small bowl; stir well. Spread mayonnaise mixture over top halves of bread. Divide veal and eggplant between bottom halves of bread; cover with top halves of bread.