Wednesday, July 22, 2009

Chicken and Eggplant Parmesan

No picture. Oh, stop. My house is turned upside-down right now and I doubt I even knew where the camera was on Monday night when I served this. Here's what the office looked like on Monday, though...

Scraping the trim took longer than we thought.

So after scraping paint all day long, I was in the mood for something hearty and kind of Italian-y. I made a simple marinara sauce with onions, crushed tomatoes and fresh oregano and basil from the herb garden. Then I fried slices of eggplant in a little olive oil and drained them. Then I coated a chicken breast with panko crumbs mixed with a little parmesan cheese and put those in the hot olive oil, browned it on one side, flipped it over, and stuck it in the oven at 250. When it was about done, I put the sliced eggplant on top of the chicken, then topped that with a little mozarella cheese and heated it up until it was nice and melty, melty.

For serving, I put some whole wheat spaghetti noodles on the plate, topped it with a little of the marinara sauce, then topped that with half a chicken breast for each of us. It was exactly what I wanted. And leftovers for lunch the next day!

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