Chicken and Eggplant Parmesan
In this tasty new twist on the classic eggplant Parmesan the eggplant is broiled and covered in fresh mozzarella and basil and pieces of chicken. If basil isn’t available Don’t use dried basil because it’s got very little flavor. Replace 1 teaspoon dried marjoram instead, and add it into the sauce for tomatoes along with the salt.
One small eggplant (about 1 lb) Cut into 1/4-inch-thick rounds
Four tablespoons of olive oil
1 teaspoon salt
Fresh-ground black pepper
1 one pound of boneless, skinless and non-skinless and, in general, skinless chicken breasts (about 3)
2 cups crushed tomatoes in canned cans in a thick puree
1 pound of fresh mozzarella divided into slices
12 cup grated Parmesan cheese
1/4 cup of lightly packed basil leaves
The broiler is ready to be used. Place the eggplant in one layer on a baking sheet. The edges of each eggplant with 2 tablespoons oil. Sprinkle with 1/2 teaspoon of salt as well as 1/4 teaspoon of of the pepper. Broil the eggplant, turning it once until the eggplant is golden, about 5 minutes on each side. Switch off the broiler and then heat the oven to 425°F.
In the large nonstick fry pan prepare 1 tablespoon of oil at a moderately high temperature. The chicken is seasoned with 1/4 teaspoon of salt as well as 1/8 teaspoon of the pepper and add it to the pan. Cook the chicken in a part for 2 minutes each side before removing off the heat source. Once the chicken is cool enough for handling chop the chicken in half into 1/4-inch pieces.
Oil an 8-inch baking dish. Place one-third of eggplant on a single sheet within the dish. Layer it on top with half the chicken and 50% of the tomato half of mozzarella, one-third of the Parmesan and 50% of the basil as well as the remainder of 1/4 teaspoon salt. Repeat with a third of eggplant the rest of the chicken, tomatoes, mozzarella, a third of Parmesan and the rest of the basil. Finish off with remaining eggplant, and sprinkle with the rest of the cheese. Sprinkle with the remaining half tablespoon oil. Baking for around 20 mins, then let it sit for 5 mins before cutting.
The Italian red wine, such as Nebbiolo that is reasonably priced that comes from or the Piedmont or Lombardy region is full of body and acidity to keep up with the delicious flavor of this dish.
Mediterranean Chicken with Eggplant
The original recipe makes 5 servings.
3 eggplants peeled, then cut lengthwise into slices of 1/2 inch thick
Three tablespoons of olive oil
6 skinless, boneless , and skinless chicken breast halves that are diced
1 onion, diced
Two tablespoons of tomato paste
1/2 cup of water
Two teaspoons of dried oregano
Salt and pepper according to your preference
Place the strips of eggplant in a large bowl of water lightly salted, and let them sit for 30 minutes (this will enhance the flavor as they’ll create a brown hue in the container).
Remove the eggplant from the pot and lightly brush in olive oil. Grill or sauté until lightly brown and then put in a 9×13 inch baking dish. Set aside.
Sauté diced chicken and onions in a large pan on medium temperature. Add tomatoes and tomato sauce, then cover the skillet with a lid, lower temperature to low, and cook for 10 minutes.
Preheat oven up to 400 degrees F (200 degrees Celsius).
Pour chicken/tomato mixture over eggplant. Sprinkle with salt, oregano and pepper. Cover the eggplant with foil. Bake in the oven for 20 minutes.
Lightened Chicken and Eggplant Parmesan
A small, slender cube of eggplant (about one pound) to be cut, trimmed, and cut into eight slices
Nonstick cooking spray
1/2 teaspoon of dried Italian seasoning
Freshly ground black pepper and Kosher salt
Freshly ground black pepper and Kosher salt
1/3 cup all-purpose flour
One teaspoon Cayenne pepper
two large eggs with whites lightly beat
3 cups of rice cereal that is crispy like Rice Chex, finely crushed
2 Tablespoons grated Parmesan
Four boneless skinless cuts of chicken (12 between 14 and 14 ounces in total)
4 . teaspoons olive oil
1 1/3 cup of crushed, no-salt added tomatoes
1/2 cup shredded part-skim mozzarella cheese
Parsley chopped for garnish
Pre-heat the broiler. Spray the sides of the slices of eggplant with cooking spray that is nonstick and sprinkle them with Italian seasoning with 1/4 teaspoon salt and 1/4 teaspoon of pepper. Place them on a rimmed baking sheet and broil until golden and tender, rotating once every 6 minutes. Set aside. Reduce the temperature of the oven by 425° F.
In the meantime, mix the flour and cayenne into a dish that is shallow. Mix the egg whites with 1 teaspoon of water in a different dish. Mix the cereal with the parmesan cheese in the third dish. In a single portion of the chicken at a then dredge in the flour and then tap off any excess. Sprinkle with egg whites. Then, put the chicken into the mix of cereal and press it until coats both sides. Repeat this process for the rest of the chicken.
Spray a large nonstick pan with nonstick cooking spray , and bring it to a medium-high temperature. Incorporate 1/2 of the oil, two pieces of the coated chicken. Cook, turning them once until the chicken is cooked through, around five minutes. Transfer the chicken to a 9-by-13-inch baking dish that has been coated with cooking spray nonstick. continue cooking with the rest of the cooking oil as well as the chicken.
Put 2 slices of eggplant inside each of the chicken cutslets, and cover them evenly with tomato slices and the cheese. Place the cutlets back in the oven and bake until cheese is melty and lightly browned in 15-20 minutes. Sprinkle with parsley and 14 teaspoon of salt, pepper and as desired.