Ingredients (for 4 people): 4 veal cutlets fine (important), 4 slices of eggplant marinated inItalian, 2 scoops of mozarella, 4 sage leaves, 500 g of fresh pasta Aromax, Grated parmesan, Balsamic vinegar,  Madeira,  Some cherry tomatoes and chopped basil for garnish

preparation: Lightly brown the veal cutlets over / under in a pan and season with seasoning Aromax the head. Place the cutlets 'pre-cooked' in a gratin dish. Deglaze the pan with the balsamic vinegar and Madeira. Place a sage leaf on each cutlet and over each cutlet, a slice of marinated eggplant. Cut the mozzarella into slices, spread the slices on each cutlet 'covered'. Salt and pepper and pour the sauce from the pan on each cutlet. Preheat oven to 180 ° C for 15 minutes. Place the baking dish in the oven for 5 minutes, then a few minutes on the grill. Cook the pasta Aromax. Drain them and put them in the pan by mixing them with a little olive oil. Prepare the plates with steak, a little sauce, pasta 'decorated' with a small cherry tomato, basil and Parmesan