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  • Chicken Eggplant

    1 vote
    Chicken Eggplant
    Prep time:
    Cook time:
    Servings: 4-6 Servings
    by Jeff Basenberg
    24 recipes
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    Ingredients

    • 3 Boneless Chicken Breasts sliced thin in medallion rounds
    • 1/2 teaspoon garlic powder
    • 1 large eggplant washed, skin removed every other inch to leave on stripes and sliced in 1/2 inch thick pieces
    • 1 16 oz of ricotta mixed with 1 egg, 1 tablespoon parsley and 1/2 teaspoon salt, pepper 1/4 cup of mozzarella cheese, mix all together set aside.
    • 1/2 cup white wine
    • 2 16 0z cans of crushed tomatoes add 3 cloves of minced garlic, 1/2 teaspoon each parsley, basil, oregano, pepper, and a pinch of sugar
    • grating cheese
    • 2 cups olive oil
    • 1/2 cup seasoned flour (1/2 teaspoon each parsley, oregano, garlic powder, cayenne pepper)
    • 1 container of Italian seasoned breadcrumbs
    • shredded mozzarella
    • 2 large plastic bags

    Directions

    1. In a large plastic bag, add 1/2 cup of seasoned flour. Dip sliced eggplant into oil then seasoned flour, place on a greased cookie sheet, drizzle with olive oil and bake at 400 till brown and crisp.
    2. Slice chicken breast thin, around 1/2 inch thick, dip in olive oil and then in a large plastic bag add seasoned Italian bread crumbs and grated cheese. Bake at 400 till browned and crispy.
    3. Oil a large lasagna style pan, layer the ingredients starting with chicken. Top with one piece of eggplant, seasoned ricotta, more mozzarella and grating cheese. Mix crushed tomatoes with white wine, top chicken with sauce and more mozzarella and bake at 400 till cheese is melted. Around 20 minutes.
    4. Serve with bow tie pasta topped with rest of the tomato wine sauce, grating cheese on top.

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