Eggplant and Chicken Parm

This is not something I ever make but when you are at 9000 feet with a hungry crew, it just seemed the right thing to do. 

Lots of steps but worth it.  The key is getting one of those tin pans that they sell at the grocery store so when it is over, it is literally over.  I made the eggplant and the chicken at the same time.  Just using different pans for browning so everything was separate.  One of these feeds 10 easily.

2 28 ounce cans of whole tomatoes

4 Tblsp olive oil

Kosher salt

4 eggplants sliced across

6 whole boneless skinless chicken breasts split

4 cups panko (mix with paprika, salt, pepper, oregano to season)

10 eggs

3 cups flour

2 lbs. fresh mozzarella

8 ounces grated parm cheese

Basil leaves – a handful cut into thin slices

Take the cans of tomatoes, olive oil and ample kosher salt and puree in a blender.  Set aside.

Set oven to 350.

Cover two separate (if you are doing both at once) non-stick pans with olive oil.  I actually used one that was not non-stick.  Just easier for cleaning when it is non-stick. Heat the oil.

Dip the pieces of eggplant or chicken in the flour, then the egg batter and then the panko mix.  Put in the olive and brown on both sides.  When each piece is done put on a rack over paper towels to drip. 

When all the pieces are browned put together the pans.  Cover the bottom with eggplant or chicken, douse with 1/4 of the tomato sauce ( if you are making both at the same time) then cover with pieces of mozzarella and shake some parm over the top and a few basil leaves.  Do it again and if you have eggplant left over cover that on top with some tomato sauce.  Same goes for the chicken.  It really doesn't matter.

Bake for an hour and then set aside for about 10 minutes to cool.  Slice and serve.  Perfect for the next day on a roll.