Chicken Eggplant Parmesan

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!

So good!

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.