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
How to Make It
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.
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.
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.