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.