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. 



Comments (Archived):

  1. CCjudy

    except for the cheese it is something i would eat with pleasure. i saw your friend Rick at SF Food Show and his picks are really good

  2. Laura Yecies

    I love eggplant parm – one of my favorites but along with Duck something that I have decided is best ordered in a restaurant due to the hassle factor.

  3. John Fazzolari

    Great recipe and perfect for entrepreneurs to make over the weekend and leave in the fridge since we never have time to cook during the week! The only thing I would recommend is baking the chicken instead of frying. I’ve been doing this for years and if you use thin sliced and put some olive oil on both sides of the breaded chicken before baking it is still delicious yet healthier. I also like adding crushed red pepper to the egg batter sometimes to spice it up!

    1. Gotham Gal

      great idea

  4. AG

    Eggplant parm is oddly one of my favorite foods, one which I rarely eat. I recently had one that was made with baked eggplant–breaded, drizzled lightly with oil and baked. It was really good, and I like to think less work a bit less fattening.

  5. Mark Gavagan

    NSFW – you’ve ruined my afternoon productivity because now all I can think about is this dish…