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!
Olive Oil Cake
20 hours ago
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.
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Chicken and EGGPLANT PARMESAN
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
Breading:
1 c. bread crumbs (Panko)
1 tsp Italian herbs
Salt
pepper
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.