photographic conversations across the virtual kitchen counter.
Reposted on behalf of Elizabeth, who posted chicken/eggplant parmesan recipe on red velvet photos in her rush to get to Montana. :) Silly muggins. ___________Chicken and EGGPLANT PARMESAN1 lg. egg plant4-6 chicken breasts1/2 c. grated Parmesan cheese1/2 lb. Mozzarella cheeseEggplant wash: 1/8 c. lemon juice1 egg, lightly beatenChicken Wash: 1 egg2 tbsp milkBreading: 1 c. bread crumbs (Panko) 1 tsp Italian herbs Salt pepper1 garlic clove1/4 c. oil1 lg. jar of spaghetti sauce or homemade sauceEggplant: 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.