ITALIAN CHICKEN AND EGGPLANT CASSEROLE RECIPE - (5/5)
Provided by á-1012
Number Of Ingredients 9
Steps:
- First, you need your gravy! I usually make my own, but you may use any store brands: Prego, Ragu, Paul Newman, you get the picture! If using store-bought, get the flavor you like best. Get that heating up in a pot! If using a store brand, you might want to add some fresh garlic and a splash of red wine to spruce it up a bit. Wine makes everything better! Next you will peel the eggplant. Take the purple skin off with a knife. Slice the eggplant in 1/4-inch round slices. Spread the slices out on a kitchen towel. Lightly salt each slice and let it sweat for 5 minutes, then flip and repeat on the other side. Heat up about 1 cup of olive oil in a skillet. Take each slice of eggplant and dip into milk and then flour. Fry the eggplant about 4 slices at a time until slightly brown on each side, then place on a plate with paper towels to drain. In a separate skillet, add the remaining 2 tablespoons of olive oil and heat on medium high. Add the cubed chicken to the pan and cook until done. Season with garlic powder and pepper. Take a baking dish about 9 x 13 and spread about 1 cup of the gravy in the dish. Layer the bottom of the dish with half of the fried eggplant. Add the chicken on top of the eggplant and cover with half of the remaining gravy. Add half of the cheese and evenly spread over the gravy. Layer the remaining eggplant, gravy and cheese. Bake uncovered for 45 minutes at 350 degrees. Serve hot with salad and bread! Don't forget to eat any leftovers for breakfast. With most Italian dishes, it is usually even better the second day! Those Italians just know how to cook!
CHICKEN AND EGGPLANT PARMESAN
A version of this recipe was emailed to me. This is my modified version of 2 great dishes combined to make 1 fantastic meal.
Provided by PaulaG
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees, spray a baking sheet with cooking spray.
- In a pie plate, whisk together the egg, egg white and water. In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning.
- Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray. Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray. Return to oven and bake and additional 10 minutes or until done.
- While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water. Pound with a meat mallet to 1/4 inch thick.
- Dip the chicken into the remaining egg wash and then in bread crumbs. Allow crumb mixture to set for a few minutes while oil heats.
- Over medium heat add olive oil to a heavy skillet and warm. When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes.
- To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce. Grate freshly grated Parmesan cheese over all and serve.
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- Arrange eggplant rounds on a baking sheet. Generously salt to sweat the eggplants (draw the moisture out). Allow the eggplants to sit for ~20 minutes. Rinse and pat dry with paper towels.
- To make the marinara sauce, heat 1 tsp olive oil in a medium sauce pan over medium heat. Once hot, add onion and cook about 3-5 minutes until soft. Add minced garlic and cook another 2-3 minutes, until fragrant. Add in the 2 cups of tomatoes and tomato paste. Stir in a pinch of salt, pepper, parsley, and basil. Reduce heat to low and let simmer for about 30 minutes, until sauce thickens, stirring occasionally.
- To make the chicken parmesan, mix 1 cup of almond flour, 1/2 cup of grated parmesan, 1 tsp garlic powder, pinch of salt and pepper in a shallow bowl. In a separate shallow bowl, beat 2 eggs with about 2 tbsp water. Heat oil in skillet over medium heat. Once heated, dredge chicken breast in egg wash and then almond flour-parmesan mixture. Coating both sides of the chicken breast. Place coated chicken breast in skillet and cook for 5-8 minutes per side, until lightly browned and cooked through. Repeat with the remaining chicken breasts. Set chicken aside or keep warm in the oven at 170 degrees.
- To make the eggplant parmesan, mix the remaining 1 cup of almond flour, 1/2 cup of grated parmesan, 1 tsp garlic powder, salt, and pepper in a shallow bowl. In a separate bowl, beat 2 eggs with 2 tsp water. Heat oil in a skillet over medium heat. Dredge eggplant in egg wash and then the almond flour -parmesan mixture. Once skillet is hot, place coated eggplant rounds in the skillet and let cook for 3-4 minutes per side, until lightly brown. Continue to cook eggplants in batches.
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