Classico Recipe
Parmigiana, Francese, Marsala, Piccata, Scarpariello (With crumbled sausage) | Served with Penne Pasta | Milanese Capricciosa - Arugula Salad, Tomatoes & Fresh Mozzarella.
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Ingredients
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Main Course
Salad
Method
Main Course
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Breading the Eggplant
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the Parmesan cheese. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.
- 4
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season with salt and pepper. Dredge in flour, dip in egg, and coat with breadcrumbs.
- 5
- 6
Make the Marsala Sauce
In the same skillet, add white wine and cook until reduced by half. Add capers and remaining Parmesan cheese, stirring to combine.
- 7
Combine Eggplant and Sauce
Layer the fried eggplant in a baking dish, top with marinara sauce, and sprinkle with remaining Parmesan cheese. Bake at 375°F for 20 minutes.
- 8
Cook the Sausage
In a separate skillet, cook the crumbled sausage until browned. Add to the baking dish for the Scarpariello.
- 9
Cook the Penne Pasta
Cook the penne pasta according to package instructions. Drain and toss with olive oil and salt.
Salad
- 10
Prepare the Salad
In a large bowl, combine arugula, halved cherry tomatoes, and diced fresh mozzarella.
- 11
Dress the Salad
Drizzle with balsamic vinegar, season with salt and pepper, and toss gently to combine.
