Chicken Eggplant Parmesan

sipandfeast.com

Samantha Wolff

subheading: For the marinara sauce:

5 cloves garlic sliced

2 28 ounce cans crushed plum tomatoes

3 tablespoons extra virgin olive oil

¼ teaspoon crushed red pepper flakes

salt to taste

2 basil leaves

subheading: For the chicken:

2 cups olive or vegetable oil or enough to fill up pan at least ½-inch high

2 pounds chicken breast butterflied and pounded flat

½ cup flour for dredging only

salt and pepper to taste

4 large eggs

2 cups Italian seasoned breadcrumbs

3 tablespoons Italian flat-leaf parsley minced

¼ cup Pecorino Romano grated

subheading: For the eggplant:

1 large eggplant sliced lengthwise ¼-inch thick or less, salted for 1 plus hours - see notes below

1 cup flour for dredging only

4 large eggs

¼ cup Pecorino Romano grated

¼ teaspoon black pepper

3 tablespoons Italian flat-leaf parsley minced

subheading: Assembly ingredients:

½ cup Parmigiano Reggiano grated

3 cups mozzarella shredded

4 cups marinara sauce from recipe above

10 basil leaves hand torn

Directions at sipandfeast.com

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