This is my take on Chicken Eggplant Parmesan.
It doesn't have as much fat as a traditional eggplant parm recipe and it's easy to make.
Everyone thought it was DELICIOUS!
While I was sitting here writing this, I thought what fun it would be to use breaded chicken strips and build the entire thing on a hoagie and eat it as a sandwich. Yum!
Isn't this plate gorgeous?
Leah and Jane, 2 of my sisters, and my mom, got it for my birthday this past year.
Love it....just sayin!
Don't you just love fresh mozzarella!
Chicken Eggplant Parmesan
1 tbsp butter, divided use
2 tbsp olive oil, divided use
1 medium eggplant
6 chicken breasts
½ cup flour
¼ cup fresh grated Parmesan
1 med. onion, chopped
¼ cup red bell pepper
3 cloves garlic, chopped
1 28oz can crushed tomatoes
1 tsp basil
1 tsp oregano
1 tsp sugar
Salt and Pepper
6 oz fresh mozzarella, sliced
Heat large skillet and add ½ tbsp butter and ½ tbsp oil. Slice eggplant into 6- ¼ inch slices (I peel mine), sprinkle with salt and pepper and brown in the pan. Remove to a plate and set aside.
Mix flour and cheese. If necessary, pound chicken breast so all are the same thickness. Salt and pepper both sides and dredge in flour/cheese mixture. Add more oil, if needed, to the same skillet and brown on both sides. Remove and set aside on a wire rack, so the crust does not get soggy.
Heat oven to 400*.
Wipe out the skillet and add the remaining ½ tbsp oil and ½ tbsp butter. Saute onion and red pepper until onion is translucent. Add garlic and cook 1-2 minutes more. Add tomatoes, basil, oregano, sugar, and a pinch of salt and pepper. Bring to a boil; cover and simmer 15 minutes. Taste and add salt and pepper if needed.
Place half of the sauce in the bottom of a baking dish. Place in chicken breasts and put an eggplant slice on top of each one; spoon on more sauce and top with a slice of mozzarella. Bake for 15 minutes.
To serve, top with grated Parmesan, if desired.