In this delicious new take on classic eggplant Parmesan, broiled eggplant is layered with fresh mozzarella, basil and slices of chicken. If basil isn't in season, don't turn to dried basil; it has little flavor. Substitute 1 teaspoon dried marjoram instead, adding it to the tomato sauce with the salt. Plus: More Chicken Recipes and Tips
This didn’t take as long to put together as I had thought it would. Also it did all fit into the 8x8 pan. Looking at all the ingredients I never thought everything would fit. And it was tasty. The chicken was delicious even with only cooking 2 minutes on each side. It looked raw when I cut it up but was perfectly cooked and juicy when served. The eggplant was also very tasty. The fresh basil worked very well. I roughly sliced it and scattered it rather than using whole leaves. The recipe wasn’t clear on that.
The downside was lack of flavor. The only seasonings are salt and pepper. It needs garlic.
I did not have crushed tomatoes in purée so I used 14oz can of diced tomatoes, added 2oz of tomato paste and mashed it all together to duplicate the purée. I also added some Italian seasoning to the tomatoes which definitely helped with flavor. Next time I will sauté some garlic (with the chicken) and add that to the sauce. I don’t use a lot of salt so I omitted adding extra to the dish and just seasoned the eggplant and the chicken. It worked out just right as the mozzarella is also a bit salty.
