Chicken Eggplant Parmesan - Sip and Feast

6 servings

Ready in 2 hr 15 min

Prep in 15 min

Cook in 1 hr

Chicken eggplant parmesan includes layers of fried chicken and eggplant, marinara, Parmigiano Reggiano, and topped with melted mozzarella.read more

5 cloves garlic (sliced)
2 28 ounce cans crushed plum tomatoes
3 tablespoons extra virgin olive oil
1/4 teaspoon crushed hot red pepper flakes
salt (to taste)
2 basil leaves
2 cups olive or vegetable oil (or enough to fill up pan at least 1/2-inch high)
2 pounds chicken breast (butterflied and pounded flat)
1/2 cup flour (for dredging only)
salt and pepper (to taste)
4 large eggs
2 cups Italian seasoned breadcrumbs
3 tablespoons Italian flat-leaf parsley (minced)
1/4 cup Pecorino Romano (grated)
1 large eggplant (sliced lengthwise 1/4-inch thick or less, salted for 1 plus hours - see notes below)
1 cup flour (for dredging only)
4 large eggs
1/4 cup Pecorino Romano (grated)
1/4 teaspoon black pepper
3 tablespoons Italian flat-leaf parsley (minced)
1/2 cup Parmigiano Reggiano (grated)
3 cups mozzarella (shredded)
4 cups marinara sauce (from recipe above)
10 basil leaves (hand torn)

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