Ingredients

• 2 (12-ounce) veal chops
• 1 bottle Batch 31 Sauce or any chili sauce
• 1 large eggplant, cut in half
• 1 shallot, minced
• 1 lemon, juiced
• 1 bunch parsley
• Salt and pepper
• Canola oil
• 2 cups flour
• 2 tablespoons ground ancho chili
• 2 cups whole milk
• 2 tablespoons hot pepper sauce
• 1 Spanish onion, sliced paper- thin

Instructions

1. Marinate veal chop in chili sauce overnight. Start eggplant by salting and pressing each half in a colander to remove excess water. Grill each half, skin side down, for 15 minutes over medium heat until skin is crisp and flesh is soft enough to pierce with a fork. Cool completely. In a food processor pulse eggplant with shallots, lemon juice and parsley until somewhat chunky. Season with salt and pepper; hold at room temperature until serving time. Grill the veal chops over medium heat of grill, turning once, until medium rare. Meanwhile, heat canola oil in frying pan. In a small bowl combine flour, chili, salt and pepper; set aside. In second bowl combine milk and Tabasco; set aside. Alternately dip onions in flour, milk, then back to flour; carefully drop into preheated oil. Fry until golden brown. Carefully remove and drain on paper towel; keep warm until serving time. Garnish each veal chop with eggplant puree and onion rings.;