Thanks to one of my fellow momma friends, Beyoona D. from California, for sharing her amazing recipe. Beyoona is a beautiful momma to 2 handsome boys and married to her Persian husband. This impressive and intelligent momma is always conjuring up delicious and nutritious dishes for her family and has me oohing and aahing over the internet. Here’s is a recipe she has kindly shared:
Chicken Parmesan with Eggplant
- chicken tender or chicken fillet
- 4 eggs
- 1 cup of flour
- 1 cup Italian bread crumbs
- Salt and Pepper
- Italian herbs (sold in a spice container at Ralph’s or any grocery)
- Olive oil
- Mozzarella cheese (shredded) or balls
- Parmesan cheese
- A jar of marinara sauce
- Eggplant (optional)
Bread the chicken by, dipping it in flour first (add salt, pepper and Italian herbs in the flour), then in egg mixture (mix the eggs together in a bowl) then in bread crumbs.
After your done, fry them in shallow vegetable oil.
Cut the egg plants half circles fry them too.
In a oven safe plate put marinara sauce at the bottom. ( I like the RAO sauce brand) they sell it in whole foods or Ralph’s)
I lay down the chicken and egg plants. I shred basil leaves, top it with parmissian and mozzarella cheese.
In the over for half an hour to 40 min Max. 350 F
It’s good to prepare it a head of time. And place it in oven half an hour before serving. Serve with rice, pasta or salad on the side.
Thank you Beyoona!