Chicken Or Eggplant Parmagiana Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   If using eggplant, slice it into 1/2-inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry. If using chicken, pound the breasts to an even thickness.

2. 2

   Bread the Chicken or Eggplant

   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, salt, and pepper. Dredge each piece in flour, dip in eggs, and coat with breadcrumbs.

3. 3

   Fry the Cutlets

   In a large skillet, heat olive oil over medium-high heat. Fry breaded chicken or eggplant until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

4. 4

   Prepare the Spaghetti

   Cook spaghetti according to package instructions. Drain and return to pot, adding a bit of olive oil and tossing to prevent sticking.

5. 5

   Assemble the Parmigiana

   Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce, layer the cooked cutlets on top, cover with marinara sauce, and sprinkle mozzarella and Romano cheese on top.

6. 6

   Bake

   Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.

7. 7

   Serve

   Serve the chicken or eggplant parmigiana over a bed of spaghetti, garnished with additional cheese if desired.