Juicy marinated veal with eggplant, tomatoes and onions, baked under a cheese-mustard crust. The cheese crust will retain the juice, the veal will be tender and softened.
Take 5 servings of veal, whisk lightly and I marinated for 24 hours.
Put the meat in a baking dish, put the onion-garlic on top, then the eggplant slices (you can pre-fry the eggplant, but I didn't do it - it's juicier this way), tomato slices.
Prepare the filling: mix mayonnaise, grated cheese, mustard (I have seeds) and broth.
Evenly pour the resulting mixture over our meat and vegetables and put them in a preheated oven to bake for 30-40 minutes at a temperature of 200 degrees.
