27
Oct
Coat both sides of the eggplant with 2 12 tablespoons of. Take a sliced eggplant first dip in the egg mixture and roll over the breadcrumbs.
While the oven is heating spray a rimmed baking sheet with vegetable cooking spray.
Baked eggplant and chicken parmesan recipe. While the oven is heating spray a rimmed baking sheet with vegetable cooking spray. Place the eggplant on the baking sheet. Brush both sides of the eggplant with.
Oil and season as desired. Bake for 15 minutes. Remove the baking sheet from the oven and push the eggplant to one side of the baking sheet.
Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2 12 tablespoons of. In a large nonstick frying pan heat 1 tablespoon of the oil over moderately high heat.
Season the chicken with 14 teaspoon of. Add eggplant to heated oil with a dash of salt. Saute for 3 minutes and then add in rest of sauce from yesterday.
Return chicken back into pan nestling into eggplant. Cover with mozzarella and bake for 12 minutes. Steps to Make It.
Grease a 1 12-quart casserole. Put eggplant cubes in a colander and sprinkle with a dash of salt reserve How. Add the eggplant around the sides and middle between the chicken Then sprinkle with the grated parmesan Put the skillet into the hot oven and bake for 10 minutes.
The chicken will be done in this time but check the interior temperature by skewering with a. Wash the eggplant and slice into 12 inch thick rounds. Place it in a colander sprinkle with 1 Tbsp of salt toss to coat and let sit for about 45 minutes.
The salt will draw out moisture from the eggplant allowing for more crisp slices once breaded and baked. Place 2 eggplant slices on each chicken piece and top evenly with the sauce remaining Parmesan cheese and mozzarella. Bake until the cheese is melted and lightly browned 18 to 24.
Baked to perfection and bursting with flavor this Eggplant Chicken Parmesan will have your guests yearning for seconds and heres why - Breaded slices of eg. To cook the Eggplants. Heat olive oil vegetable oil in wide pan.
To a wide bowl whisk egg Italian herbs pepper powder dried basil salt and to a another bowl spread some panko breadcrumbs. Take a sliced eggplant first dip in the egg mixture and roll over the breadcrumbs. After refrigerating the salted and chopped eggplant overnight all you do is roast it for 20 minutes at 400 degrees and then add the layers of mozzarella parmesan tomato sauce fresh basil.