Chicken and Eggplant Parmigiana

Ingredients

  • 2 lb eggplants
  • 1 and 1/2 lbs boneless, skinless chicken breasts
  • 1 egg beaten
  • 1/2 cup freshly grated Parmesan cheese
  • kosher salt and black pepper to taste
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 (16 oz) can crushed tomatoes
  • pinch freshly grated nutmeg
  • 2 tsp dried oregano
  • pinch sugar
  • 1/2 lb fresh mozzarella cheese, sliced

Directions:

  • Slice the eggplants lenghtwise.
  • Blanch in batches in boiling salted water for 2 minutes.
  • Drain and refresh under cold water, then pat dry with paper towels.
  • Brush each side of the eggplant slices with a little oil and brown under a hot broiler a few minuntes on each side. Let cool.
  • Heat 2 tbs oil in a saute pan and quickly brown the chicken breasts on both sides. About 3 minutes per side. Drain on paper towels.
  • Thinly slice the onion with the garlic until softened and golden.
  • Stir in the tomatoes, nutmeg, oregano, sugar and seasoning.
  • Spoon the tomato mixture into a 2 quart shallow baking dish.
  • Arrange overlapping rows of chicken, eggplant, and mozzarella on the tomato mixture.
  • Top with any remaining Paramesan and bake uncovered in a preheated 375 degree oven until the chicken is cooked and golden brown. About 35-40 minutes.

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