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Home / Recipes / Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce

Photo of Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce by Antara Navin at BetterButter
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Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce

Jun-14-2016
Antara Navin
30 minutes
Prep Time
45 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Aubergine Chicken Parmigiana with Hot Garlic Tomatoes Sauce RECIPE

Parmigiana is an Italian dish made with a shallow or deep fried sliced aubergine filling, layered with cheese and tomatoes sauce, then baked. Aubergine chicken parmigiana is another variation popular in the United States. It is often served as an entree. It is also served as a side dish or on top of pasta. I am sharing my recipe for this authentic dish .

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Italian
  • Baking
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. 2 boneless skinless chicken thighs or breasts cut into half
  2. 1 large aubergine or eggplant thinly sliced into roundels of 1/4 inch thickness
  3. 2 tsp italian seasoning for seasoning chicken
  4. 1 tsp ground black pepper for seasoning chicken
  5. 1/2 tsp cayenne for seasoning chicken
  6. salt as per taste
  7. 1 cup panko breadcrumbs seasoned with salt and 1 tsp chilly powder or black pepper
  8. 1/2 cup all purpose flour
  9. 2 large eggs
  10. 1/3 cups grated parmesan cheese
  11. 1/3 cups shredded mozzarella cheese
  12. oil as required for grilling and baking chicken and aubergine
  13. Fresh green lettuce and chopped cilantro or basil or parsley for garnishing.
  14. For hot garlic tomato sauce :
  15. 2 plum tomatoes
  16. 1/4 cups chopped onions
  17. 1 tbsp olive oil
  18. 4-6 garlic cloves smashed and finely chopped
  19. 1/2 knob ginger finely chopped or grated
  20. 1 jalapeno peppers finely chopped
  21. 4-6 green chillies to add spice (optional )
  22. 1 tbsp chopped fresh basil leaves
  23. 1 tsp chopped fresh mint leaves
  24. 1 tbsp distilled white vinegar
  25. 1 Cup water
  26. 1 tsp ground black pepper
  27. salt as per taste

Instructions

  1. Preheat oven to 200C
  2. Season chicken on both sides with salt,black pepper, half a teaspoon of cayenne and italian seasoning.
  3. Beat the eggs in a medium size bowl. Spread the flour and breadcrumbs flat on two separate shallow plates. These three items will be used for breading the chicken. Lightly dredge the chicken piece in the flour, then dip in the beaten egg mixture and let the excess drip off. Finally, roll the chicken piece over the breadcrumbs so that it is evenly coated on all sides.
  4. Heat a grilling pan or a frying pan on medium high heat. When they are hot, grease the pans well and grill or saute the breaded chicken 5-6 minutes on each side or till they turn golden brown. Take them out on a plate and keep it aside.
  5. Brush the aubergine slices with olive oil. When the griddle pan or grill is hot, cook the aubergine roundels 2-3 minutes on each side at medium high heat , turning once and till they become soft and lightly charred. Keep them aside and rest on a plate.
  6. Prepare the hot garlic tomato sauce. Heat a pan and add olive oil. Add the onions, ginger,garlic and jalapeno peppers. Saute till the onions become soft and translucent. Add the chopped tomatoes,basil,mint,black pepper, vinegar and salt. Cover and cook till the tomatoes become soft and mushy.
  7. Add one cup water and bring the mixture to a boil. Add the green chillies and let it simmer on low flame for another 5 minutes. Turn off the gas and let it cool. You can use the sauce as it is or blend this sauce in a mixer or blender into a smooth mixture.
  8. Grease a baking pan or tray with cooking oil. Put a grilled aubergine slice in the pan. Add a breaded chicken piece on it and again place another aubergine slice over the chicken.
  9. Top this layered aubergine chicken with some generous amount of tomatoe sauce, a tablespoon of shredded mozzarella cheese and a tablespoon of grated parmesan cheese.
  10. In this way arrange the rest of aubergine slices and breaded chicken in the pan. Take care not to overcrowd the pan. If the pan is not big enough, cook in batches.
  11. Cook the aubergine chicken parmigiana for 10-11 minutes or till the chicken is cooked.
  12. Remove from the oven. Serve the aubergine chicken parmigiana hot with fresh lettuce and garnished with herbs like cilantro or basil or parsley.

Reviews (1)  

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Sanjay Reddy
Jun-14-2016
Sanjay Reddy   Jun-14-2016

Wonderful recipe :) thanks for sharing it.

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