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Chicken and Eggplant Parmesan
Food & Wine January 1997

Food & Wine - One Year Subscription 

Serves: 4

1 small eggplant (about 1 pound),
cut into 1/4-inch rounds
4 tablespoons olive oil
1 teaspoon salt
Fresh-ground black pepper
1 pound boneless, skinless chicken breasts (about 3)
2 cups canned crushed tomatoes in thick puree
[or substitute your favorite purchased pasta sauce]
1/2 pound fresh mozzarella, cut into thin slices
1/3 cup grated Parmesan cheese
1/4 cup lightly packed basil leaves

Heat the broiler. Arrange the eggplant in a single layer on a large baking
sheet. Coat both sides of the eggplant with 2 1/2 tablespoons of the oil
and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil,
turning once, until browned, about 5 minutes per side. Turn off broiler
and heat the oven to 425 degrees F.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and 1/8 tea-
spoon pepper and add to the pan. Partially cook the chicken for 2 minutes
per side and remove from the pan. When cool enough to handle, cut the
chicken crosswise into 1/4-inch slices.
Oil an 8-inch square baking dish. Put one third of the eggplant in a single
layer in the dish. Top with half of the chicken, half of the tomatoes, half
of the mozzarella, one third of the Parmesan, half of the basil, and the
remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant,
the remaining chicken, tomatoes, and mozzarella, another third of the
Parmesan, and the remaining basil. Top with the remaining eggplant and
sprinkle with the remaining cheese. Drizzle with the remaining 1/2 table-
spoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting.

Wine: An Italian red wine such as a reasonably priced nebbiolo from
either the Piedmont or Lombardy region has plenty of acidity and
body to stand up to the rich taste of this dish.


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