Eggplant Chicken Parmesan

Started by Solars Toy, October 10, 2013, 07:09:39 PM

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Solars Toy

Sometimes I am amazed by the simplicity of cooking a good meal.  A coworker gave me a bunch of Japanese eggplant... now what to do.

Eggplant and Chicken Parmesan - this made a 9x9 pan

I peeled, sliced a sweated a couple of eggplants make sure to dab off the excess moisture with a paper towel.  Layer on a baking sheet, spray lightly with Pam and sprinkle on some Italian herbs.  I baked them at 350 for about 30 minutes.

I took 1 can of crushed tomatoes and added 2 T balsamic vinegar, 1 T brown sugar; garlic and Italian seasoning to taste.  Using my immersion blender I turned it into a chunky paste. Set it aside.
I originally used 2 chicken breast I had sliced in half.  Solar recommended next time I cut it into chunks.

Spray a 9x9 pan with Pam.

When the eggplant is done.  Layer in this order:
Fresh baby spinach to cover the bottom
overlapping layer of eggplant
then the uncooked chicken breast
add a second layer of spinach
then pour the sauce over the top of everything
Top with mozzarella cheese and cover with foil. 

Bake at 350 for 30-40 minutes, remove the foil and brown the cheese. 
Serve with french bread

Let me know what you think.  You can also freeze before baking then just thaw it out and bake as directed.  Toy



I pray, not wish because I have a God not a Genie.

Elfie

Going to try this. I do love eggplant parm.
:smile:
Nature is an infinite sphere of which the center is everywhere and the circumference nowhere.
Blaise Pascal