Pollo Alla Melanzane Recipe

Slice eggplants into 1/2-inch rounds (or 3/4-inch cubes if you prefer a chunkier topping). Sprinkle both sides with 1 tsp kosher salt and place in a colander for 20–30 minutes to draw out bitterness. Rinse briefly and pat dry with paper towels.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, add eggplant slices in a single layer and cook 3–4 minutes per side until golden and soft. Transfer cooked eggplant to a plate lined with paper towels. If eggplant absorbs a lot of oil, add more oil between batches.

Reduce heat to medium. In the same skillet, add 1 tablespoon olive oil, then add minced garlic and chopped shallot. Sauté 1–2 minutes until fragrant and translucent, stirring so garlic does not burn.

Add the canned crushed tomatoes and 1 tbsp white wine or chicken broth to deglaze the pan, scraping up browned bits. Add red pepper flakes (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Simmer gently 8–10 minutes to slightly thicken.

Stir in half of the cooked eggplant (reserve remaining slices for layering) and simmer 2–3 minutes to warm and meld flavors. Taste and adjust seasoning; finish with chopped basil. Keep warm on low heat.

Season pounded chicken breasts on both sides with remaining 1 tsp salt and 1 tsp black pepper.

Set up a dredging station: flour in one shallow dish, beaten eggs in another. Lightly dust each breast in flour, shake off excess, dip in beaten egg, then (optionally) a second light dusting of flour for a thin crust.

Heat a large heavy skillet over medium-high heat with 3 tablespoons olive oil. When oil shimmers, add chicken breasts (do not overcrowd; cook in two batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer reads 160°F (71°C). If chicken browns too quickly, reduce heat to medium. Transfer cooked breasts to a baking sheet or plate and tent with foil.

If skillet has browned bits, deglaze with a splash of white wine or chicken broth and stir into tomato ragù (you can combine ragù and pan juices for extra flavor).

Preheat oven broiler (or oven to 400°F / 200°C if you prefer gentle melting). Place each cooked chicken breast on a baking sheet or in an ovenproof skillet. Spoon a generous layer of the tomato-eggplant ragù over each breast.

Top each with the remaining cooked eggplant slices, arranging them attractively. Divide the aged provolone evenly over the top of each portion.

Broil 2–4 minutes until cheese is bubbly and lightly browned (watch closely to avoid burning). Alternatively, bake at 400°F for 6–8 minutes until cheese melts. Remove and let rest 2 minutes.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the quaddrucci pasta. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta.

Return pasta to the pot off heat. Add prepared basil pesto, sliced sun-dried red peppers, 2 tablespoons olive oil, and about 1/2 cup reserved pasta water. Toss vigorously to coat, adding more pasta water by tablespoons if needed until sauce is silky and clings to pasta (use up to 1 cup reserved water).

Stir in grated Parmesan and season with freshly ground black pepper to taste. Adjust salt if necessary.

Divide pesto-coated quaddrucci among 4 plates. Place one cheese-topped chicken breast over or beside the pasta on each plate.

Spoon any remaining tomato ragù from the skillet over the chicken and around the pasta as desired.

Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, and a light sprinkle of lemon zest if using. Serve immediately.