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https://www.sipandfeast.com/chicken-eggplant-parmesan/#wprm-recipe-container-12241
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Sip and Feast
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  • 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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Author:
James Delmage
Date:
5/24/2022
Servings:
6
Cook Time:
1 hr
Prep Time:
15 min
Total Time:
2 hr 15 min