Eggplant Chicken Parmesan
Eggplant Chicken Parmesan. Think eggplant parm and chicken parm but combined into one big cozy bowl. Plated on creamy polenta and topped with basil and Parmesan. Cheesy, saucy deliciousness in every bite and super comforting for a stormy Tuesday night !!
Everyone loves a classic chicken parmesan…I also love a good eggplant parmesan. But what about combining two favorite dishes and serving them up in one big bowl?! You know we are totally in for this.
The chicken is sautéed instead of breaded. Then layered with eggplant, lots of sauce, basil, and parmesan cheese. It’s saucy and cheesy and absolutely delicious. Not to mention it’s perfect for just about any time of the year. It’s cozy for the fall and winter, but there’s all that summery basil that makes it perfect for the warmer months too.
The key is plating this delicious dish on a bed of polenta or maybe even risotto…whatever is your favorite. It adds a whole new level of deliciousness to the dish and who doesn’t love some creamy polenta?!
But tonight we are all about a cozy dish. And this one is like one big Italian classic. It is super stormy and gloomy outside. So a cozy, comforting dish is necessary. I do not love this gloomy weather, but I do love the cozy fall foods. And of course I love a nice BIG glass of wine to end my day.
Happy Tuesday guys, lets hope for some better weather later this week !!
Ingredients
1 1/2 cups or more flour
salt and pepper
italian seasoning
2 medium eggplants; sliced into rounds
olive oil for frying
1 1/2 - 2 pounds chicken cutlets; pounded thin
4 tablespoons butter; divided
2 cups marinara sauce; homemade or store-bought
1/2 cup grated parmesan cheese
1 large bunch fresh basil
3/4 cup white wine
For the Polenta
4 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups polenta
1/4 cup butter
1/2 cup parmesan cheese
Directions
Preheat the oven to 400 degrees.
Season the flour with salt, pepper, and italian seasoning. Coat each eggplant slice in the flour mixture and set aside. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the skillet. Fry the eggplant until caramelized on each side. Drain on paper towels and set aside.
Dredge each chicken cutlet in the seasoned flour. Reheat the same skillet over medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. When the butter foams, add the chicken. Cook until caramelized on each side. You may need to add more oil as you cook. Remove the chicken and set aside in a large dish. Top each cutlet with 2 slices of eggplant, a spoonful of marinara sauce, 2 basil leaves, and sprinkling of cheese.
Meanwhile increase the heat to medium-high and add the wine. Cook until slightly reduced. Add the remaining marinara sauce and remaining 2 tablespoons of butter. Cook for about 3 minutes until well combined.
Add the chicken back to the skillet. Cover and transfer to the oven. Cook for about 15 - 20 minutes.
Meanwhile make the polenta. In a medium sauce pan, bring the broth and milk to a slow boil. Slowly whisk in the polenta. Stir until thickened. Add the butter and cheese. Serve chicken over polenta and topped with additional basil.
