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Ingredients
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Vegetables
Protein
Sauce
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Chicken
Season the chicken breasts with salt and pepper. Heat 1 cup of olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides, about 5-6 minutes per side. Remove from the skillet and set aside.
Cooking
- 3
- 4
Make the Tomato Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the crushed tomatoes, oregano, and sugar. Simmer for about 15 minutes, stirring occasionally.
- 5
Assemble the Dish
In a large baking dish, layer the ingredients starting with a layer of tomato sauce, followed by a layer of chicken, eggplant, mozzarella, and basil. Repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.
Baking
- 6
Bake the Alla Parmigiana
Preheat the oven to 375°F (190°C). Bake the assembled dish for 30-35 minutes or until the cheese is bubbly and golden.
- 7
Serve
Let the dish cool for 10 minutes before slicing. Serve with fresh basil on top.