CHICKEN EGGPLANT PARMESAN

This is my version of Chicken Eggplant Parmesan, and I have to say, it's a good one.

IMO, it has less fat than many of the recipes out there and is simple to make. The entire family really enjoyed it.

I served it with Crusty French Bread which I had made earlier that day. Great recipe!

For more photos and step-by-step instructions visit my blog at: recipesfordivineliving.blogspot.com


Chicken Eggplant Parmesan

INGREDIENTS:

• 1 tbsp butter, divided use
• 2 tbsp olive oil, divided use
• 1 medium eggplant
• 6 chicken breasts
• 1/2 cup flour
• 1/4 cup fresh grated parmesan
• 1 med. onion, chopped
• 1/4 cup red bell pepper
• 3 cloves garlic, chopped
• 1 28oz can crushed tomatoes
• 1 tsp basil
• 1 tsp oregano
• 1 tsp sugar
• Salt and Pepper
• 6 oz fresh mozzarella, sliced

Heat large skillet and add 1/2 tbsp butter and 1/2 tbsp oil. Slice eggplant into 6 1/4 inch slices (I peel mine), sprinkle with salt and pepper and brown in the pan. Remove to a plate and set aside.

Mix flour and cheese. If necessary, pound chicken breast so all are the same thickness. Salt and pepper both sides and dredge in flour mixture. Add more oil, if needed, to the same skillet and brown on both sides. Remove and set aside on a wire rack, so the crust does not get soggy.

Heat oven to 400*.

Wipe out the skillet and add the remaining 1/2 tbsp oil and 1/2 tbsp butter. Saute onion and red pepper until onion is translucent. Add garlic and cook 1-2 minutes more. Add tomatoes, basil, oregano, sugar, and a pinch of salt and pepper. Bring to a boil; cover and simmer 15 minutes. Taste and add salt and pepper if needed.

Place half of the sauce in the bottom of a baking dish. Place in chicken breasts and put an eggplant slice on top of each one; spoon on more sauce and top with a slice of mozzarella. Bake for 15 minutes.

To serve, top with grated parmesan, if desired.

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