Friday, July 31, 2009

Chicken and Egpplant Parmesan

We're leaving for Montana and I needed to use up some eggplants and decided to try this for the first time. Betsy and I will be gone for about 10 days so, see you later!

chicken and eggplant parmesan

Chicken and Eggplant Parmesan (recipe)

1 comment:

  1. Reposted on behalf of Elizabeth, who posted chicken/eggplant parmesan recipe on red velvet photos in her rush to get to Montana. :) Silly muggins.


    1 lg. egg plant
    4-6 chicken breasts
    1/2 c. grated Parmesan cheese
    1/2 lb. Mozzarella cheese

    Eggplant wash:
    1/8 c. lemon juice
    1 egg, lightly beaten

    Chicken Wash:
    1 egg
    2 tbsp milk


    1 c. bread crumbs (Panko)
    1 tsp Italian herbs

    1 garlic clove
    1/4 c. oil

    1 lg. jar of spaghetti sauce or homemade sauce

    Eggplant: Pare eggplant and slice cross-wise in 1/4-inch slices. Beat egg and lemon together. Dip slices in egg mixture. Then roll in bread crumbs.

    Chicken: Whisk together the egg and milk, Dip the chicken breasts in milk and egg mixture and then in bread crumbs.

    Saute garlic in oil 5 minutes.

    Then add eggplant slices and chicken and saute until golden brown.

    Use a 9-13 baking dish: Alternate layers of eggplants and chicken with Parmesan, Mozzarella and sauce. Top with Mozzarella. Bake at 350 degrees for 30 minutes.

    Sorry...forgot to mention that about 1/4 cup of the parmesan should go into the breading.