Chicken and Eggplant Parmigiana

Chicken parm cover

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Friends! Today you are in for a treat. Not just because this is one of my best meals, but because you are getting a twofer. Two fabulous recipes in one. And because I’ve been so nice to you {and because its hard to spell}, lets just agree now to call it “parm” instead of Parmigiana.

This recipe is pretty quick and is easily done on a weeknight. I have split the chicken and parm recipes below in case you prefer to make just one. I make them both because they are easy and a delicious combination! We are starting out with the eggplant parm because if you decide to make both {as I usually do}, it amounts to less clean-up. If you start with the chicken you will have to clean everything that the raw chicken touched before you can use it for the eggplant. E.g. cutting board, knife, dipping pans, and frying pan.

Ingredients
2 chicken breasts
1 large eggplant, thinly sliced lengthwise
1 3/4 C – 2C bread crumbs (separated into two portions)
2 eggs (1 egg per recipe below)
1/4 C Water (separated into two portions)
Olive oil
3/4 C shredded mozzarella cheese (separated into two portions)
1/4 C shredded parm cheese (separated into two portions)
Sauce to ladle over cooked dish

Eggplant Parm

eggplant parm cover

1. Slice eggplant into about eight pieces. Lay out on cutting board and sprinkle a small bit of salt over the slices. Let sit for about ten minutes.

salted eggplant

2. This is the time I use to start my sauce and get together the “dipping station.” Crack an egg in bowl one and add about 1/8 C water. Whisk together. Pour 3/4 C – 1 C bread crumbs in bowl two. Set out a plate next to the bread crumbs.

setup

 

If you’re making your own sauce, get it together now so that it been brought to a boil and reduced to a simmer by the time you start dipping the eggplant pieces.

sauce

3. Start dipping! Take the first piece of eggplant and soak both sides in the egg mixture. Next, drag it through the bread crumbs to coat both sides. If I don’t think there’s enough, I literally cup the crumbs in one hand and pour over the piece of eggplant like I am playing in the sand! Shake upright gently to discard any excess bread crumbs, and slide that baby over the resting plate. Do this until you have enough pieces to cook in one pan.

4. Heat pan on medium high and coat with olive oil. I like to use about 2 tsp. Place pieces of eggplant onto pan and cook about two minutes per side. The cooking time will depend on the size of your slices, so be cognizant of whether your eggplant looks cooked or not. It will feel less crunchy once cooked. Right before you flip sides, drizzle olive oil over the top so when you flip it the pieces are already greased! Your eggplant will be a light golden color when it’s cooked, and parts of it will be a golden, delicious brown color.

eggplant before flipping on pan

This is about the time you would heat the oven to 350. While cooking the first batch, I like to bread the second batch and have it ready to go on the stove.

eggplant done

 

5. Once the eggplant is cooked, make two stacks in a baking dish. If you are not also cooking chicken parm, cover with 1/2 C cheese and cook in oven for 10 minutes. After ten minutes, turn on broiler for 2-3 minutes. Be careful to watch the cheese – the idea is to brown it, not to burn it!

6. Serve eggplant parm with sauce ladled over the top. Savor every bite, because it will be gone faster than you’d like!

Chicken Parm

1. Slice each chicken breast into two pieces. Cover the pieces with plastic wrap and pound to about 1/4 inch thick with a meat mallet.

before pounding

2. Time to put together the “dipping station.” Crack an egg in bowl one and add about 1/8 C water. Whisk together. Pour 3/4 C – 1 C bread crumbs in bowl two. Set out a plate next to the bread crumbs.

If you’re making your own sauce, get it together now so that it been brought to a boil and reduced to a simmer by the time you start dipping the eggplant pieces.

3. Start dipping! Take the first piece of chicken and soak both sides in the egg mixture. Next, drag it through the bread crumbs to coat both sides. If I don’t think there’s enough, I literally cup the crumbs in one hand and pour over the piece of eggplant like I am playing in the sand! Shake upright gently to discard any excess bread crumbs, and slide that baby over the resting plate. Do this until you have enough pieces to cook in one pan.

4. Heat pan on medium high and coat with olive oil. I like to use about 2 tsp. Place pieces of chicken onto pan and cook about 30 seconds per side. The chicken will cook really quickly, and don’t forget, it will continue to cook in the oven. Essentially you want the outside of the chicken to be a deep golden color.

This is about the time you would heat the oven to 350. While cooking the first batch, I like to bread the second batch and have it ready to go on the stove.

cooked chicken

5. Once the chicken is cooked, make two stacks in a baking dish. You can cook the eggplant and chicken together without negative impact on the texture or doneness. Cover chicken with 1/2 C cheese and cook in oven for 10 minutes. After ten minutes, turn on broiler for 2-3 minutes. Be careful to watch the cheese – the idea is to brown it, not to burn it!

Fully cooked chicken and eggplant

 

Going into oven

6. Ladle sauce over the chicken.

Full dish

This recipe is so tender and flavorful. You may find over time that you prefer one over the other. Or that you and your companions have different, complimentary preferences. My husband and I have a favorable arrangement where I get all the eggplant parm and he takes the chicken parm. It works beautifully.

Hungry for more great recipes? Explore more Lawyer in the Kitchen!

Advertisements

One comment

  1. It’s almost dinner time here in Trapani, I would love to taste this!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: