18 Italian Chicken And Eggplant Recipe Get Ready To Indulge!

Ingredients:

For the marinade:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the eggplant:

• 1 large eggplant, sliced into 1/2 inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

For the sauce:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, mix together the marinade ingredients and add the chicken breasts. Make sure the chicken is well coated with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for best results.
2. Preheat the oven to 375°F (190°C). In a shallow dish, mix together the flour, salt, and black pepper. In another dish, beat the eggs. In a third dish, mix together the breadcrumbs and Parmesan cheese.
3. Take the marinated chicken out of the fridge and let it sit at room temperature for 10 minutes. Dip each chicken breast in the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, making sure to coat both sides well.
4. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and place it on a baking sheet. Bake for 20 minutes or until the chicken is fully cooked.
5. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
6. Stir in the crushed tomatoes, oregano, basil, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
7. In a separate skillet, heat 1/4 cup of olive oil over medium heat. Add the eggplant slices and cook for about 2 minutes on each side, until golden brown. Remove from the heat and set aside.
8. Once the chicken is fully cooked, remove it from the oven and let it cool for a few minutes. In the meantime, add the cooked eggplant slices to the tomato sauce and let it simmer for 5 minutes.
9. To serve, place a chicken breast on a plate and top it with some of the eggplant tomato sauce. Enjoy your delicious Italian chicken and eggplant dish!

In conclusion, this Italian chicken and eggplant recipe is a must-try for anyone who loves rich and flavorful dishes. The tender chicken, savory eggplant, and delicious tomato sauce create a perfect balance of flavors that will leave your taste buds wanting more. Impress your family and friends with this easy yet professional recipe and enjoy a taste of Italy in the comfort of your own home. Buon appetito!