Turkey-Vegetable Parmesan

Ingredients

• 0.5 cup cooking wine dry white
• 1 small eggplant cut into 1/4-inch-thick rounds
• 4 servings flour all-purpose for dredging
• 0.3 cup basil fresh roughly chopped
• 4 slices mozzarella cheese fresh thin
• 4 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese grated
• 2  plum tomatoes chopped
• 1.3 pounds turkey cutlets 
• 2 tablespoons butter unsalted
• 1 small zucchini cut into 1/4-inch-thick rounds

Equipment

• frying pan
• paper towels
• broiler

Directions

1. Preheat the broiler. Season the eggplant and zucchini with salt.
2. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
3. Add the eggplant in one layer and cook until browned, about 2 minutes per side.
4. Transfer to paper towels.
5. Add another 1 tablespoon olive oil, then repeat with the zucchini.
6. Season the turkey with salt and dredge lightly in flour.
7. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side.
8. Transfer to a plate.
9. Heat 1 tablespoon butter in the skillet.
10. Add the tomatoes; when they sizzle, add the wine and bring to a boil.
11. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan.
12. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes.
13. Transfer to the broiler; cook about 1 minute.
14. Photograph by Antonis Achilleos