Chicken and Eggplant Parmesan
ID: 0999c413...
An incredible mashup of two Italian-American classics: crispy breaded chicken cutlets and tender, egg-battered fried eggplant, layered with a simple garlic-tomato sauce, Parmigiano Reggiano, and melted mozzarella.
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🍳 Cooking Flow
Slice eggplant, salt it, and weight it down to remove excess moisture. → Sauté garlic and simmer crushed tomatoes with basil to create a simple marinara sauce. → Butterfly, pound, and bread the chicken breasts, then fry them until golden and crisp. → Dredge the eggplant in flour and a cheese-herb egg batter, then fry until tender. → Stack chicken with sauce, herbs, fried eggplant, and mozzarella, then bake and broil until bubbly.
Cooking Steps
Brief Cooking Order
Slice eggplant, salt it, and weight it down to remove excess moisture. → Sauté garlic and simmer crushed tomatoes with basil to create a simple marinara sauce. → Butterfly, pound, and bread the chicken breasts, then fry them until golden and crisp. → Dredge the eggplant in flour and a cheese-herb egg batter, then fry until tender. → Stack chicken with sauce, herbs, fried eggplant, and mozzarella, then bake and broil until bubbly.
Introduction
An incredible mashup of two Italian-American classics: crispy breaded chicken cutlets and tender, egg-battered fried eggplant, layered with a simple garlic-tomato sauce, Parmigiano Reggiano, and melted mozzarella.
Step 1
Slice the eggplant into 1/4-inch round pieces. Place them in a colander, salting each layer generously. Put a plate on top and weight it down with heavy cans to draw out moisture for about 1 hour and 20 minutes.
Step 2
Grate the Parmigiano Reggiano, shred the block mozzarella, slice the garlic cloves, and finely mince the Italian parsley.
Step 3
Butterfly the chicken breasts, place them under plastic wrap, and pound them flat using a meat mallet. Season both sides with salt and pepper.
Step 4
Make the tomato sauce: Heat a couple of tablespoons of olive oil in a pan over medium heat. Sauté the sliced garlic for 2 minutes until lightly golden. Add the crushed red pepper flakes, then pour in the crushed tomatoes. Season with salt to taste and simmer gently for 10-15 minutes. Stir in fresh basil leaves and set aside.
Step 5
Wipe the eggplant slices with a damp paper towel to remove the excess surface salt and moisture.
Ingredients List
Important Notes
Salting the eggplant draws out moisture, preventing the fried eggplant and final dish from becoming soggy.
Pounding the chicken breasts to an even thickness ensures they cook evenly and quickly without drying out.
Frying the eggplant in a rich egg-and-cheese batter (rather than breadcrumbs) provides a delicate, melt-in-your-mouth texture that contrasts beautifully with the crispy chicken.
Assembling and baking the dish on a wire rack over a sheet pan keeps the bottoms of the chicken cutlets crispy.
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