Eggplant is one of Kelsey's favorite foods and we eat a lot of it in the summertime. We got some in our Bountiful Basket and we were so excited to make this. I had never had eggplant before I met her and was so scared to try it. But once you try this, you will be hooked like I am! I don't really follow any certain recipe so hopefully this won't be too confusing.
Ingredients:
- 2-3 chicken breasts
- Eggplant
- Italian Breadcrumbs
- Eggs
- Marinara Sauce
- Oil
- Parmesan Cheese
- Mozzarella Cheese
Directions:
- Preheat oven to 350 degrees
- Cut eggplant into round strips. Beat chicken to thin it.
- Dip eggplant pieces into egg then breadcrumbs and put it on oiled griddle. Do the same with the chicken.
- When both chicken and eggplant are browned, cut chicken however big or small you want them in the pan.
- In a 9x13 (or smaller) pan, layer marinara, eggplant, chicken and parmesan cheese. You can do 1 big layer or we do 2 layers of each. Top with mozzarella cheese. (We do 1 layer of marinara on the bottom and use the rest of it to cover the entire thing on top.)
- Cover and cook for 30-35 minutes to heat thoroughly.
Layers before
After. It looks messy.
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