Chicken Or Eggplant Parmigiana Recipe
Breaded in Italian bread crumbs fried till golden brown topped with valarosa tomatoes with sautéed garlic & onions, garden fresh basil marinara & fresh melted mozzarella served with pasta.
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Ingredients
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For the Chicken or Eggplant
For the Tomato Sauce
For Assembly
Method
Prepare the Chicken or Eggplant
- 1
Bread the Chicken or Eggplant
Preheat your oven to 375°F (190°C). If using eggplant, slice it into 1/2 inch thick slices. For chicken, ensure the breasts are pounded to an even thickness. Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with Italian bread crumbs. Dredge each piece in flour, dip in the egg, then coat with bread crumbs.
- 2
Fry the Breaded Pieces
In a large skillet, heat 1/2 cup of olive oil over medium heat. Fry the breaded chicken or eggplant for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Make the Tomato Sauce
- 3
- 4
Prepare the Sauce
Add the Valarosa tomatoes (or canned tomatoes) to the pan. Crush the tomatoes lightly with a spoon. Add salt, pepper, and sugar. Let it simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens. Stir in the fresh basil leaves at the end.
Assemble the Dish
- 5
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce at the bottom. Place the fried chicken or eggplant on top of the sauce. Add another layer of sauce over the chicken or eggplant and then top with fresh mozzarella slices.
- 6
Bake
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- 7
Serve with Pasta
While the parmigiana is baking, cook your pasta according to package instructions. Serve the baked chicken or eggplant parmigiana alongside the cooked pasta, garnished with fresh basil leaves.
