Chicken And Eggplant Parmigiana Recipe
Personally, I think that this chicken and eggplant parmigiana recipe is the best in the world. That is why I am so excited about sharing this with you. This chicken and eggplant parmigiana is so tasty that I can not resist serving it as a main dish often. The goodness of chicken makes chicken and eggplant parmigiana a great treat. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful chicken and eggplant parmigiana.
Ingredients
1 medium-size eggplant, peeled and sliced 1/4 inch thick
3 tablespoons olive oil
1 large yellow onion, finely chopped
1 clove garlic, minced
1 pound ground chicken
1 can (14 ounces) Italian-style plum tomatoes with their juice, halved
3 tablespoons tomato paste
3/4 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons pastina
1/2 cup grated Parmesan cheese (2 ounces)
1 cup shredded part-skim mozzareila cheese (4 ounces)
Directions
Preheat the oven to 350° F.
Grease a large baking sheet.
Lightly brush both sides of the eggplant slices with the oil, using half the total amount.
Place them on the baking sheet, overlapping slightly if necessary, and bake, uncovered, for 5 minutes.
Transfer to a plate.
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a 10-inch skillet over moderate heat for 1 minute.
Add the onion and garlic and saute, stirring occasionally, for 3 minutes or until slightly softened.
Add the chicken and saute, stirring, for 10 minutes or until no longer pink.
Stir in the tomatoes, tomato paste, basil, oregano, salt, and pepper.
Bring to a boil and cook, uncovered, for 5 minutes.
Spoon a thin layer of the chicken mixture into an ungreased 11" x 7" x 2" baking dish.
Sprinkle with 1 tablespoon of the pastina, top with 1/3 of the eggplant, and sprinkle with 1/3 each of the Parmesan and mozzareila cheeses.
Repeat the layering twice, ending with the mozzareila.
Bake, uncovered, for 45 minutes or until bubbling.
Grease a large baking sheet.
Lightly brush both sides of the eggplant slices with the oil, using half the total amount.
Place them on the baking sheet, overlapping slightly if necessary, and bake, uncovered, for 5 minutes.
Transfer to a plate.
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a 10-inch skillet over moderate heat for 1 minute.
Add the onion and garlic and saute, stirring occasionally, for 3 minutes or until slightly softened.
Add the chicken and saute, stirring, for 10 minutes or until no longer pink.
Stir in the tomatoes, tomato paste, basil, oregano, salt, and pepper.
Bring to a boil and cook, uncovered, for 5 minutes.
Spoon a thin layer of the chicken mixture into an ungreased 11" x 7" x 2" baking dish.
Sprinkle with 1 tablespoon of the pastina, top with 1/3 of the eggplant, and sprinkle with 1/3 each of the Parmesan and mozzareila cheeses.
Repeat the layering twice, ending with the mozzareila.
Bake, uncovered, for 45 minutes or until bubbling.
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