Tuesday Toots and Recipe for Eggplant-Chicken Parm

I like eggplant parm and I like chicken parm so why not have them together?

I found the recipe from Rachel Ray...YES...my favorite TV cook of all times! But I tweaked her recipe just a tad as I did not have everything that she listed so used what I had. 

Okay, so the Eggplant came straight out of garden....Wash the eggplant, slice the ends off and then cut in 1/4 inch steaks. Rinse well.

Sprinkle a little Kosher salt on the eggplants and then lay out on a paper towel while you prepare your other ingredients.

 I love Kosher Salt and use it for almost everything!

Next, take a small onion, peel, and dice it up. I used 3 cloves of garlic and diced them up.(However fine you want the onion and garlic to be) I like a little "chunk" in my sauce.

Take 3 tablespoons of butter or margarine and 1 tablespoon of olive oil or veggie oil and melt.

Add your onions and garlic to the butter-oil mixture and a pinch of Kosher salt and cook on medium heat covered for about 8-10 minutes until soft. Stir often. THE SMELL IS AWESOME!

Now for your Tomato Basil sauce:

1 regular size can chicken broth
2 cans (regular size) of petite diced tomatoes
1 small can of Rotel chilies and tomatoes
1 med. size can of tomato puree
1 tsp. of basil seasoning. I used fresh basil out of my garden that I had ground up already.
 Mix these items together in another mixing bowl.

  
Now add the tomato mixture to your cooked onions and garlic.I simmered this for about 30 minutes which gave me plenty of time to get the rest of my prep done.

The smell is just heavenly!

Now, take your chicken breast or cutlets and wash and dry. Salt and pepper. **I actually buy large boneless chicken breast when on sale and I slice them in half. That way I get several meals out of them.** If you use thick pieces of chicken breast you will need to pound them to flatten out.

 I winded up with 9 pieces of chicken. This recipe really makes a lot but I shared my good fortune with the family!

Next:
Parsley, basil and rosemary. I used fresh herbs out of my garden and simply just picked, washed and chopped. If you use some that you have harvested and ground or store bought then go with 
1 - 2 teaspoons of each.

1/4 cup flat leaf parsley, finely chopped

2 tablespoons fresh thyme, finely chopped

- See more at: http://www.rachaelrayshow.com/recipe/12686_Stuffed_Eggplant_and_Chicken_Parm_with_Tomato_Basil_Sauce/index.html#sthash.EPmIPITG.dpuf

 Oops, almost forgot the thyme.

Next:

Grab a bowl and pour into it the following:
1 1/2 cups of Plain bread crumbs
1 1/2 cups of Panko seasoned or unseasoned bread crumbs
1 1/2 cups of grated parm. cheese (I used some I already had that I like to cook with that was grated.

Grated parm cheese

Now in your dish put all the above in including your spices.

Mix well.


Now: I done this in batches since I had 9 eggplant-chicken parm (sandwiches as I call them) to do. Take one bowl and put some flour in it. Then another bowl and mix up three eggs. Like I said, I done this in batches so winded using about 6-7 eggs.So you now have three bowls out...flour, eggs and crumb mixture.

Take an oblong dish and spray with cooking spray.

Next: Get your sandwiches made.
Take a slice of chicken, one slice of mozzarella cheese and a slice of eggplant and make a sandwich. 

Get your frying pan ready. Add enough oil to fry at least 3 sandwiches at a time.*Around 1/4-1/2 cup of oil* I used veggie oil. 

Dredge your sandwich in the flour, then coat in eggs and then crumb mixture.Cook on medium to medium high until golden brown. Around 8 minutes. (about 4 minutes per side)

 Good grief they look good don't they?

Now while you are frying up those bad boys layer some of your tomato sauce that you have cooked with your onions and garlic in your pan. Cover the bottom of the pan.

After cooking your sandwiches drain on paper towel and let cool. Place your sandwiches on top of the tomato sauce. Drizzle your tomato sauce over the tops of sandwiches and add Sharp shredded cheese on top or whatever type of cheese you like.

Bake in preheated oven at 350 until cheese is melted good. Maybe 5-7 minutes or so. 

Get your pasta noodles ready! I used Angel Hair and cooked as directed on package. When cooked drain all water out except for about 1 cup of the water that you cooked the noodles in. Take some of your tomato sauce mixture and add to the noodles with water and toss.

Place noodles on plate and top with eggplant-chicken sandwich and add a tad of shredded parm. cheese and EAT!

Who says you can't have eggplant and chicken parm combined?????? 

Now...I did share this with my girls and it was a hit. My daughter Melissa intended on taking some to work with her the next day but my 3 year grandgirl loved it and barely saved her mama any! 

Hope you've enjoyed my toot for this week. 

Hugs and blessings, Cindy