There are some things that my guys think they don’t like, but in actuality they haven’t even even tried them. Say for instance…eggplant…I think it’s just the word, EGGPLANT. For some reason egg and plant should not go together; so they think they have to wrinkle up their nose at just the sound of it. But I’m here to introduce them to tasty eggplant. In fact, here’s the comments, after they dug in, “You must put this one on your blog.” and “I don’t know what it is but it’s good.” I knew I couldn’t make just straight eggplant parmesan, because that would be going a little too far for my “nose wrinklers”. But throwing in the chicken layers satisfied my hungry three. Broiling the eggplant in the beginning gives it a crispy texture and makes it ohh so good. It’s a delectable, Italian dish for sure…and no pasta needed!
Chicken and Eggplant Parmesan
Crispy Broiled Eggplant layered with Mozzarella, Parmesan and Chicken.
- 1 small eggplant (about 1 pound), cut into 1/4-inch rounds
- 4 tablespoons olive oil, divided
- 1 teaspoon garlic salt
- Fresh-ground black pepper
- 2 tablespoons butter
- 1 tablespoon minced garlic
- ½ teaspoon dried basil (see note)
- ½ teaspoon dried oregano
- teaspoon dried thyme
- ½ teaspoon onion powder
- 1 pound boneless skinless thighs or skinless chicken breasts
- 1 14.5 oz.can fire roasted tomatoes
- 1 14 oz. jar pizza sauce (I used homemade)
- 1/2 pound fresh grated mozzarella
- 1/3 cup grated Parmesan cheese
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 garlic salt and 1/4 teaspoon pepper. Broil, turning once, until well browned, about 5 minutes per side. They should be crispy. Turn off the broiler and heat the oven to 375 degrees.
Season chicken with salt and pepper on both sides. In a large nonstick frying pan, heat 1 tablespoon of the oil and 2 tablespoons butter. Stir in garlic and herbs and cook another minute until the garlic is fragrant. Add the chicken 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.
Mix the pizza sauce and the tomatoes. Add the drippings from the frying pan to the sauce and mix well.
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 tomato sauce, half of the mozzarella, one third of the Parmesan, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, sauce, and mozzarella, and another third of the Parmesan. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining 1/2 tablespoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting.