1. In a bowl, mix the cream with the breadcrumbs to obtain a paste. Add the ground veal, a pinch of grated nutmeg, salt, and pepper. Mix.

2. With the preparation, shape four flat patties and let rest for 30 minutes in the refrigerator.

3. Preheat the oven to 375°F. Rinse and cut the tomato into four thick slices. In a pan, heat two tablespoons of olive oil. Sear the tomatoes for 1 minute on each side. Reserve.

4. In the same pan, add a tablespoon of oil and brown the eggplant slices. Reserve.

5. In a saucepan that can go in the oven, melt the butter. Cook the meat patties for about 3 minutes on each side, over low heat.

6. Place on each meat patty a slice of eggplant, tomato, mozzarella, and a bay leaf. Drizzle with a stream of oil and bake for 8 minutes. Serve with oven-baked potatoes.