Heat 1 cup vegetable oil in a 4-quart saucepan over medium heat, add the onion, and cook, stirring occasionally, until golden. Add the tomatoes and their juices, basil, oregano, black pepper and some salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 45 minutes.
Preheat the oven to 375 degrees F. Line two baking sheets with paper towels. Put the flour in a shallow baking dish; put the egg in another. Heat about 3 cups of the remaining oil in a large skillet over medium heat. Working in batches if necessary so you don't crowd the pan, coat the eggplant slices first in the flour, then in the eggs and fry until golden-brown on both sides, about 2 minutes per side, transferring the cooked slices to the paper towels to drain.
Heat the remaining 2 cups oil in another large skillet medium heat. Working in batches if necessary so you don¿t crowd the pan, coat the veal in flour, add them to the hot oil and cook 2 minutes per side, transferring the cooked medallions to the paper towels to drain.
Coat the bottom of a large skillet with 1 cup of the tomato sauce. Arrange the veal on top of the sauce. Top each medallion with 1 piece of eggplant, 1 piece of prosciutto, and 2 slices of mozzarella. Top with the remaining sauce, pour the wine evenly over the casserole, and bake until the sauce is bubbling and the cheese starting to brown, about 45 minutes. Serve 2 or 3 pieces of veal on each plate and garnish with Pecorino Romano and parsley.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jimmy and Eddie Rubino, Ralph's Restaurant, Philadelphia, PA