Italian Chicken and Eggplant Bake
A comforting Italian dish featuring tender chicken and eggplant, baked to perfection.
Ingredients
Main Ingredients
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken breasts about 3 breast halves
- 3 whole eggs
- 1 tablespoon water
- 1 1/2 cups all-purpose flour
- 1 teaspoon table salt
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil divided
- 1/2 cup extra virgin olive oil divided
- 2 cups yellow onion diced large
- 1 tablespoon fresh garlic minced
- 1 cup chicken stock
- 1 28-ounce can whole peeled San Marzano tomatoes, squeezed by hand
- 4 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese sliced
- 1/2 cup Romano cheese grated
- 4 ounces sliced Prosciutto
- 6 ounces sliced deli Provolone cheese
Instructions
- Prepare the Eggplant: Trim the ends off the eggplant and slice it into quarter-inch thick slices. Lay the slices on paper towels, sprinkle both sides with kosher salt, and set aside for 15 minutes.
- Prepare the Chicken: Trim and butterfly the chicken breasts, then cut each breast in half to create six portions, each about a quarter inch thick. Set aside.
- Wipe the Eggplant: After 15 minutes, wipe off the salt from both sides of the eggplant slices.
- Prepare Breading Stations: In a pie plate, beat the eggs with a tablespoon of water. In another pie plate, mix the flour, table salt, and white pepper to taste.
- Bread the Eggplant: Dip each eggplant slice in the egg mixture, then coat with the flour mixture. Set aside on a plate.
- Bread the Chicken: Follow the same breading process for the chicken portions.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
Notes
For a vegetarian option, you can replace the chicken with additional eggplant or other vegetables. Feel free to add your favorite herbs for extra flavor!