Chicken Parmesan and Eggplant Parmesan

I had Eggplant Parmesan the other day and was surprised at the texture. I don't like eggplant because it gets really slimy, but in this dish I was able to eat it. So I decided to try to make it at home.

Ingredients:
6 cups tomato sauce
2 medium eggplants
2 chicken breasts
1 1/2 cups flour
5 eggs
2 cups Italian bread crumbs
1 cup grated Parmesan cheese
1 package mozzarella cheese

1. Buy or make your tomato sauce. Today, I cooked minced onions in a pot on medium heat until browned. Then, I added three cans of tomato sauce. I add herbs and spices, including salt, pepper, oregano, marjoram, garlic powder, red pepper flake, and bay leaves. I let the sauce simmer for one hour.


2. Slice the eggplants into 1/2 inch rounds. Salt the slices liberally to draw out excess moisture. Leave the salt on the slices for 20 minutes, then rinse off the salt and squeeze out the extra water. If your mozzarella is whole, slice them into 1/8 inch thick slices. Or, you could use shredded mozzarella.

3. Prepare your dipping station. Next to your eggplant, place the flour in something deep, like a big bowl or a pot. Next to will be the beaten eggs. Finally, the Italian bread crumbs and Parmesan cheese. I buy bread crumbs that are "Italian-style," meaning it contains Italian herbs and spices. I'm sure you could use plain crumbs and leave it like that or season it yourself.

4. Set the oven to 400 degrees. Dip each slice of eggplant into the flour, then shake off the excess flour. Dip the slice into the egg and then the breadcrumb mixture. Lay the slices on an oiled pan to go into the oven. I suggest using only one hand to dip, because the egg and breadcrumbs start caking to your fingers.


5. Bake the slices for 10 minutes, then flip and bake for 5 minutes. Take out the eggplant and change the temperature to 350.

6. Cut your chicken breasts into 1/2 inch slices. Repeat the dipping procedure. Cook the chicken breasts in a pan with oil on medium heat for about 4 minutes or until the first side is browned. Then, flip it over and cook the other side until browned.


7. Place the chicken in a oven safe pan. Spoon the tomato sauce over the chicken until the meat is halfway covered. Lay the mozzarella slices on top of the chicken.


8. In another pan, pour enough tomato sauce to cover the bottom. Lay the first layer of eggplant slices in the pan. Put some tomato sauce on top of each slice. Keep adding layers of sauce and eggplant till you've used them up. Finish with some mozzarella on top.

9. Bake the chicken and eggplant at 350 degrees for about 20 minutes. Then, change to oven to broil to brown the cheese for two minutes.

Be careful not to burn your tongue! I almost did. If you don't have an oven, you can brown the meat or eggplant in a deep pan, them add the sauce to the pan and let the whole thing simmer.

Potato Hash

This was one of those days when I was using miscellaneous food items to make a meal. This is what I had in the fridge and freezer:

6 potatoes, cooked
4 strips bacon
2 eggs
1/2 onion
3 stalks green onion
1/4 pound ground turkey
8 large mushrooms

1. Cut the onions into wedges. Cook in a pan on medium heat with some oil until browned. Remove the onions from the pan.
2. Slice or chop the mushrooms, however you want to do it. Cook until browned. I didn't need to add more oil here. Remove from the pan.
3. Cook the ground turkey until browned, and remove from heat.
4. Cut the bacon into smaller pieces. Cook the bacon to whatever crispness you like. Leave the fat in the pan but take out the bacon.
5. Cube your potatoes. Cook the potatoes on high heat with the bacon fat. You make need to cook the potatoes in two batches. Just put enough potatoes to make one layer, so that each side of the cubes can brown. When the potatoes are close to done, add the green onions.
6. When the potatoes are browned, crack your eggs on top of the potatoes and scramble them.
7. Add all of the ingredients back in. Add salt and pepper to taste. Cheddar cheese would be good too, but optional.



Makes about 6 servings. Enjoy!