Friday, February 5, 2010
4- 6 eggs
chicken cutlets/ eggplant*
2 jars spaghetti sauce (even better if homemade!)
shredded mozzarella, parmesan
1 clove garlic
salt & pepper
*To prep the eggplant: Peel and cut into ½ inch slices. Sprinkle with lemon to preserve color and generously salt. Let stand for 30-60 min in colander, then rinse quickly and press out juices. Otherwise, they will soak up the oil and be soggy.
Heat olive oil in pan. Crack and beat 2 eggs in bowl. Coat cutlet in egg and bread crumbs and then cook in oil. Drain on paper towel. Preheat over to 350 degrees. In baking pan, cover bottom with tomato sauce, then layer chicken/eggplant, cheese, basil, garlic and seasonings. Cover with tinfoil and bake 30 minutes for chicken, about 15 minutes for the eggplant. Let sit 10 minutes before serving.
This recipe is a classic. Love it all year long!