Chicken Or Eggplant Parmesan Recipe
BREADED BONELESS CHICKEN BREAST OR BREADED EGGPLANT STEAK, MOZZARELLA, SPAGHETTI, MARINARA
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
- 2
Prepare the Eggplant (if using)
Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 3
Bread the Chicken or Eggplant
Set up a breading station: Place the flour in one shallow bowl, beat the eggs in another bowl, and put the breadcrumbs in a third bowl. Season the flour with salt, black pepper, and dried oregano.
- 4
Coat the Chicken or Eggplant
Take each chicken breast or eggplant slice, dredge it in flour, dip it into the beaten eggs, and then coat it with breadcrumbs. Make sure each piece is well coated.
- 5
Fry the Chicken or Eggplant
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts or eggplant slices and fry until golden brown, about 3-4 minutes per side. Remove and place on the prepared baking sheet.
- 6
Assemble the Dish
Spoon marinara sauce over each piece of chicken or eggplant, then top with mozzarella cheese. Sprinkle fresh basil on top.
- 7
Bake
Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
- 8
Cook the Spaghetti
While the chicken or eggplant is baking, cook the spaghetti according to package instructions. Drain and set aside.
- 9
Serve
Serve the baked chicken or eggplant parmesan over a bed of spaghetti, garnished with additional fresh basil if desired.