Monday, November 25, 2013

Double Parmesan --Chicken & Eggplant

Who doesn't love Parmesan anything?  Add a good red sauce and melted cheese it will be a winner.  I love something you make & bake so you can clean up while it is cooking.  Nothing worse than a huge meal that leaves the kitchen with piles of dirty cookware that you have to face when you want to linger over the dinner table.  This is just extrapolated from my Eggplant Parmesan.

Chicken Eggplant Parmesan

6 Chicken breast cutlets
1  med- large Eggplant
panko crumbs
red sauce (your favorite Italian sauce homemade or jarred)
2 eggs, beaten
olive oil
large sliced mushrooms
Parmesan cheese
mozzarella cheese

Bread your eggplant and chicken by dipping in egg than in breadcrumbs.
Bake till crispy or pan saute till crispy, chicken should be almost cooked through.

On large oven proof cover bottom with sauce,
 place layer of sliced mushrooms &spoon sauce over them.
Top with chicken.

Layer sliced mozzarella over chicken top with Eggplant then
ladle sauce over everything.

Sprinkle with parmesan and grated mozzarella.

Bake @ 350° till cooked through and cheese is melted--
about 30 min depending on your oven.

All those yummy layers, great cold weather meal!