Chicken and Eggplant Parmigiana

Name: Chicken and Eggplant Parmigiana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
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

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.