Veal Sorrentino

To make eggplant: Preheat oven to 450 degrees F.

Combine egg with water. Combine bread crumbs with cheese and place on a plate. Dip eggplant slices in flour, then egg mixture and finally in bread crumb mixture. Drizzle a tablespoon of oil over a baking pan and lay eggplant slices on it in a single layer. Drizzle slices with remaining olive oil. Bake in center of the oven 15 to 20 minutes, or until tender and golden brown. Remove and set aside.

To make demi-glace: Make a beurre manie by mixing the butter and flour together well. Heat beef broth over medium heat just to a simmer. Stir in beurre manie by the heaping teaspoon. Let mixture simmer slowly about 3 minutes to cook flour and thicken.

To make sauce: In a nonreactive large skillet, melt butter over medium-high heat. Add mushrooms and saute 3 minutes, or until almost tender. Add wine and let mixture simmer 1 minute. Stir in Mock Demi-Glace and let mixture simmer 2 minutes or until slightly thickened. Fold in fresh spinach and cook just until spinach has wilted. Remove from heat. Sauce can be made several hours ahead and reheated slowly over low heat when ready to serve.

To make veal: In a large heavy skillet, heat olive oil over medium-high heat. Dip veal in flour, shaking off any excess. Fry in hot oil about 1 minute per side, or until lightly browned and barely cooked through.

To finish: Preheat oven to 350 degrees F. Oil a baking sheet. Lay veal slices in one layer. Fold each piece of eggplant in half and place one on each piece of veal. Cover each with 1/2 ounce mozzarella cheese. Bake in center of oven 10 to 15 minutes until cheese is melted and beginning to brown. Place 3 pieces of veal on each dish. Cover and surround veal with sauce.