Baked Veal 'Involtini' With Grilled Radicchio

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Washington Post


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1/4 cup olive oil

4 medium cloves garlic, minced

24 ounces (from a 28-ounce can) peeled whole tomatoes, plus their juices

2 sprigs thyme

8 basil leaves


Freshly ground black pepper

1 1/2 pounds top round of veal

12 ounces eggplant

1 head (8-ounce) radicchio, cut in half and cored

6 tablespoons olive oil

2 tablespoons balsamic vinegar

4 slices smoked mozzarella (scamorza), cut into 1/4-inch-thick slices

1/2 cup freshly grated Parmesan cheese

Handful of baby arugula, for garnish (optional)

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