Chicken and Eggplant Parmesan

Name: Chicken and Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters lightly packed basil leaves; 454 grams small eggplant (about , cut into 1/4-inch rounds; 227 grams fresh mozzarella, cut into thin slices; 4 servings Fresh-ground black pepper; 4 Tbsps olive oil; 79 milliliters grated Parmesan cheese; 1 teaspoon salt; 454 grams boneless, skinless chicken breasts (about 3); 473 milliliters canned crushed tomatoes in thick puree

The recipe Chicken and Eggplant Parmesan is ready in around 45 minutes and is definitely a tremendous gluten free, primal, and fodmap friendly option for lovers of Mediterranean food. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 498 calories, 41g of protein, and 32g of fat each. Head to the store and pick up tomatoes in puree, salt, mozzarella, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side. Turn off the broiler and heat the oven to 42

Ingredients you will need

Eggplant

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Oven

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan. When cool enough to handle, cut the chicken crosswise into 1/4-inch slices.

Ingredients you will need

Whole Chicken

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Oil an 8-inch square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese.

Ingredients you will need

Mozzarella

Eggplant

Parmesan

Tomato

Whole Chicken

Cheese

Basil

Salt

Cooking Oil

Equipment you will use

Baking Pan

Drizzle with the remaining 1/2 tablespoon oil.

Ingredients you will need

Cooking Oil

Bake for 20 minutes and let sit for 5 minutes before cutting.

Equipment you will use

Oven

Wine Recommendation: An Italian red wine such as a reasonably priced nebbiolo from either the Piedmont or Lombardy region has plenty of acidity and body to stand up to the rich taste of this dish.

Ingredients you will need

Wine

Equipment

Ingredients

Servings:

59milliliters

lightly packed basil leaves 454grams

small eggplant (about , cut into 1/4-inch rounds 227grams

fresh mozzarella, cut into thin slices 4servings

Fresh-ground black pepper 4Tbsps

olive oil 79milliliters

grated Parmesan cheese 1teaspoon

salt 454grams

boneless, skinless chicken breasts (about 3)473milliliters

canned crushed tomatoes in thick puree

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Piccini Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.