The Struggle is real. Chicken Parmesan or Eggplant Parmesan. Now, you don’t have to choose. You can have them together, here’s how.
It’s pretty simple, really. You pound your chicken, you slice up an eggplant, you cut fresh slices of mozzarella, you put them in between a piece of chicken and the eggplant, you hold it together really tight and dip it in flour, then egg, then breadcrumbs and fry it up in a skillet with olive oil and bake it with marinara and and more mozzarella on top. Mmm Mmm good.
Chicken Eggplant Parmesan in One
4 Chicken Breasts, Pounded
1 Eggplant, Peeled and cut long ways in medium slices
16 oz of Fresh Mozzarella, cut in slices
2 Eggs, Beaten
Italian Panko Bread Crumbs
Marinara Sauce, My Recipe Is Here
Pre heat the oven to 375 degrees. Pound out your chicken. Peel your Eggplant and cut in long medium width slices. Salt eggplant and drain on paper towels for 10 minutes. Cut your fresh mozzarella in slices. Set up an assembly line of: a little plate of flour, a small bowl of beaten eggs and another small plate of breadcrumbs. Make a sandwich with your chicken, mozzarella and eggplant. Hold your sand which together and dip the whole thing in the flour, then the egg, then the bread crumbs. Then place your eggplant/chicken sandwiches in a large skillet with olive oil and cook them over medium heat. Cook for several minutes on each side until brown. Remove your sandwiches from the skillet and into a baking dish. Top with Marinara then more fresh mozzarella. Bake for about 10 minutes or until cheese is melted. Enjoy!
Adapted loosely from Rachael Ray