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Skillet Eggplant & Chicken Parmesan

01/10/2016

Skillet Eggplant & Chicken Parmesan

Eggplant & Chicken Parmesan has always been an all time comfort food favorite of mine. It had been some years since I made this dish. I mean veggies layered with cheese on top of cheese, chicken sauce and more cheese uhhh…so good!

Skillet Eggplant & Chicken Parmesan

Usually on Saturdays you can find me and the hubster at our local flea market. Every other weekend we stop at one of our favorite vendors for fresh fruit and veggies. Eggplant is wonderful this time of the year and it’s a lot cheaper to get it from your local farmers market.

Skillet Eggplant & Chicken Parmesan

My cast iron skillet is my BFF! I cook almost any and everything that I can in it. Thanks to the hubster. He has 6 different iron skillets that I know of. We all have obsessions right?

How to make the goodness… Serves 6

  • 2 jars of sauce
  • 2 eggplants
  • 2 1/2 cups of bread crumbs
  • 2 jars of sauce (your favorite)
  • 2 or 3 eggs
  • Milk
  • Mozzarella cheese
  • Lasagna ย noodles or Angel Hair Spaghetti
  • Bread Crumbs (Italian Style my choice)
  • Olive oil

Angel hair spaghetti was my choice of pasta. While the pasta was cooking, ย  I used thin sliced chicken breast. Seasoned them with salt and pepper, beat 2-3 eggs with 1/3 cup of milk. Dip your chicken breast into the egg mixture and then into the bread crumbs. Fry your breast until done. Do your eggplant the same way, cook until tender.

SAMSUNG CAMERA PICTURES

When prepping my eggplant, I gave it a good wash and I also left the skin on. This is of course optional. After slicing the eggplant add a little salt. It helps with the bitterness.

Skillet Eggplant & Chicken Parmesan

Assembling is simple. It’s like making a lasagna as far as layering. I used a large iron skillet but…you can use a 9 x 13 baking dish. Cover the bottom of your pan, place your eggplant slices ( fry it first) on the bottom of the pan, place your cooked pasta on top then layer with cheese, just repeat the layers. Add your cooked chicken some more cheese and another layer of sliced eggplant. Bake for 25 min and chow is ready!

Leftovers….maybe! If so, it’s okay to freeze. Sides, I usually serve a nice spring salad, or bread and a nice bottle of white wine and your set!

 

 

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