Anonymous 2-7-2005

2 Eggs

1/2 tablespoon kosher salt

1/4 tablespoon fresh ground black pepper

3/4 cup dried bread crumbs

1/3 cup grated Parmesan cheese

6 slices pounded abalone steaks

1/3 cup olive oil

1 12 ounce can tomato sauce

2 tablespoons dry red wine

1 to 2 cloves finely chopped garlic

1/4 cup finely chopped Italian flat leaf parsley

1 4 1/2 ounce can sliced olives drained

3/4 pound sliced mozzarella cheese, about 6 slices

In a medium sized shallow bowl beat eggs with salt and pepper until lightly

blended. In a separate bowl, mix in the bread crumbs and grated Parmesan

cheese. Dip abalone slices in the egg mixture, drain briefly and then dip into

crumbs. Fry the coated steaks in olive oil about 1 minute on each side. Remove

from the pan and arrange in a buttered or spray released oven proof 9 x 13 inch

dish. Mix together the tomato sauce, wine, garlic, parsley and drained olives.

Spoon the tomato sauce mixture over each of the abalone steaks. Top each steak

with a slice of mozzarella cheese. Place the prepared pan of steaks under a hot

oven broiler until the cheese lightly browns and the sauce on top becomes

bubbly. Serve immediately. Serves 6.