Tonight I experimented a little and wound up making a terrific dinner. I have made a meal called inside out eggplant parmigiana before. This is similar but it includes grilled chicken. Basically it is a layer of rgg/breadcrumb mixture, a layer of sauce (w a lil kick), a layer of grilled chicken, eggplant, chhese, sauce again.
It really was great!
Sauce- either your own or jarred
eggplant stacks
1 eggplants
3 tablespoons olive oil, divided, plus additional for drizzling
1/2 cup plain dry bread crumbs
1/3 cup grated Parmigiano-Reggiano
1/4 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
4 large eggs, lightly beaten
1/3 cup water
1/8 teaspoon hot red-pepper flakes
1/2cup packed basil leaves, coarsely chopped
1/2 reduced fat mozzerella
Bake eggplant:
Preheat oven to 450°F with rack in lowest position.
Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 Tbsp oil and season with 1/2 tsp salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.
Chicken:
Season chicken breasts and grill
Make egg patties :
Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 tsp each of salt and pepper, then stir in eggs and water.
Heat 3 Tbsp oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.
Add remaining Tbsp oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add basil and stir until just wilted, then stir in 1/8 tsp salt.
Assemble stacks:
Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, piece of grilled chicken, mozzarella, 1 eggplant slice, 2 more Tbsp tomato sauce, more cheese. Bake until cheese melts, 5 to 10 minutes.



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eggplant. looks so yummy
