6 cups vegetable oil
1 large Spanish onion, chopped
One 28-ounce can tomatoes, crushed by hand, with their juices
1/2 cup fresh basil leaves, chopped
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
4 cups all-purpose flour
8 large eggs, beaten
2 large eggplants, peeled and sliced into 1/4-inch rounds
Twelve 2-ounce milk-fed veal medallions
12 thin slices prosciutto, each about 3-by-2 inches,
14 to16 ounces fresh whole milk mozzarella, sliced 1/8-inch thick (about 24 slices)
1/2 cup Sauternes
1/4 cup grated Pecorino Romano cheese
1/4 cup chopped fresh flat-leaf parsley
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