Parm Nite Tuesday Recipe
Your choice of Eggplant, Chicken or Veal served with linguini, housemade marinara, mozzarella and pecorino.
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Ingredients
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Main Ingredients
Sauce and Cheese
Seasonings and Oils
Method
Preparation of Ingredients
- 1
Prepare the Eggplant (if using)
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Chicken or Veal
If using chicken or veal, pound them slightly to even thickness. Season both sides with salt, black pepper, garlic powder, and Italian seasoning.
Cooking the Main Ingredients
- 3
Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 4
Sauté the Eggplant (if using)
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant rounds and sauté until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
- 5
Cook the Chicken or Veal
In the same skillet, add another tablespoon of olive oil. Add the seasoned chicken or veal and cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
Assembly and Baking
- 6
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce on the bottom. Place the sautéed eggplant (if using), followed by the chicken or veal. Top with more marinara sauce, mozzarella cheese, and a sprinkle of pecorino cheese.
- 7
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the assembled dish for 20-25 minutes, or until the cheese is melted and bubbly.
Serving Suggestions
- 8
Serve the Dish
Once baked, let the dish cool for a few minutes before serving over the cooked linguini. Garnish with additional pecorino cheese if desired.
