Tender Chicken and Eggplant with Parmesan and Marinara - My Homemade Recipe

Name: Tender Chicken and Eggplant with Parmesan and Marinara - My Homemade Recipe
Total time: 105 min
Ingredients: 5 cloves garlic, thinly sliced; 1.6 kg crushed plum tomatoes (two 800 g cans); 3 tablespoons extra virgin olive oil; 1/4 teaspoon crushed hot red pepper flakes; Salt, to taste; 2 fresh basil leaves; 480 ml olive oil or vegetable oil, for frying (enough to fill pan at least 1.25 cm high); 900 g chicken breast, butterflied and pounded thin; 60 g plain flour, for dredging; Salt and black pepper, to taste; 4 large eggs; 200 g Italian seasoned breadcrumbs; 3 tablespoons Italian flat-leaf parsley, minced; 25 g Pecorino Romano, finely grated; 1 large eggplant, sliced lengthwise into 6 mm thick strips, salted and drained for at least 1 hour; 120 g plain flour, for dredging; 1/4 teaspoon black pepper; 50 g Parmigiano Reggiano, grated; 300 g mozzarella, shredded; 950 ml prepared marinara sauce; 10 fresh basil leaves, hand torn

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Golden chicken and eggplant layered with cheese, basil, and marinara, then baked until bubbly and crisp.

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Ingredients

5 cloves garlic, thinly sliced
1.6 kg crushed plum tomatoes (two 800 g cans)
3 tablespoons extra virgin olive oil
1/4 teaspoon crushed hot red pepper flakes
Salt, to taste
2 fresh basil leaves
480 ml olive oil or vegetable oil, for frying (enough to fill pan at least 1.25 cm high)
900 g chicken breast, butterflied and pounded thin
60 g plain flour, for dredging
Salt and black pepper, to taste
4 large eggs
200 g Italian seasoned breadcrumbs
3 tablespoons Italian flat-leaf parsley, minced
25 g Pecorino Romano, finely grated
1 large eggplant, sliced lengthwise into 6 mm thick strips, salted and drained for at least 1 hour
120 g plain flour, for dredging
1/4 teaspoon black pepper
50 g Parmigiano Reggiano, grated
300 g mozzarella, shredded
950 ml prepared marinara sauce
10 fresh basil leaves, hand torn