Thursday, June 3, 2010

Aubergine Parmigiana

I attempted to grill eggplant the other day, and seeing as fire's not my best friend, I almost burned down the house. Sooo... I chose oven-baked eggplant for this dish and it turned out gorgeous and delicious, almost like a gluten-free lasagna!

2 Eggplants, thinly sliced
2 Chicken breasts
1 can tomato sauce (homemade or store bought)
2 tbsp garlic
Italian seasoning
Olive Oil
1 cup Parmesan cheese, shredded

Preheat oven to 425 degrees. Rub chicken with 4 or 5 tbsp italian seasoning, 1 tbsp garlic, salt, pepper, and 1 tbsp olive oil. Place chicken on a stone pan and set aside.
In a deep bowl mix 1/2 cup olive oil, salt and 1 tbsp garlic. Lay eggplant slices in olive oil mixture for 10 seconds and place eggplant on a pan. Do not lay eggplants over each other, lay them side to side. Put eggplant and chicken in a 425 degree oven for 15 minutes or until ready.
Check that the chicken isn't pink, and that the eggplant is slightly crisp on the outside, but juicy in the middle. Once both are done, slice the chicken into thin slices and toss in a bowl with the eggplant, tomato sauce, and 1/2 cup parmesan. Incorporate the ingredients and transfer to a serving dish. Sprinkle the top with parmesan, and put back in the oven 5-10 minutes.

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