Chicken or Eggplant Parmesan

Chicken or Eggplant Parmesan
Chicken or Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups breadcrumbs

  • 1/2

    cup grated pecorino romano or parmesan cheese

  • salt and pepper

  • 1

    cup flour

  • 4

    eggs, beaten

  • 1/4

    cup veg oil

  • 1

    large eggplant, sliced into 1/4 inch thick rounds

  • or

  • 1

    lb chicken cutlets, 1/8 inch thick

  • Marinara sauce

  • 1.5

    cups grated mozzarella cheese (5 oz)

  • 1/2

    cup pecorino romano or parmesan cheese (1 oz)

Directions

Bread and fry: Combine breadcrumbs, cheese, pinch salt and pepper. Put flour, eggs and breadcrumbs in 3 separate shallow dishes. Dredge eggplant or chicken in flour, shaking off excess. Dip in egg, then in breadcrumbs to coat. Let stand 30 minutes. Heat oil in a large, straight sided skillet over medium. Working in batches, fry until golden. 3-4 minutes per side for chicken, 2 minutes per side for eggplant. Transfer toa paper towel lined baking sheet. Assemble: Preheat oven to 375. Spread 3/4 cup marinara sauce in the bottom of a 9 by 13 inch baking dish. Arrange a single layer of chicken or eggplant on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and pecorino. Cover with foil. Bake until bubbling, 10 minutes. Uncover, bake until cheese melts, 2 more minutes.

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