what is a good dredge for frying eggplant

After 20 minutes of simmering, set the sauce aside and cover it to stay warm or keep it cooking over very low heat. Season the sauce with salt to taste and add 2 basil leaves. Add 2 28-ounce cans of crushed plum tomatoes and bring the sauce to a simmer, stirring occasionally.

Once the garlic turns golden, add 1/4 teaspoon of crushed red pepper flakes and cook for an additional 30 seconds. Heat a large saucepan to medium-low and add 3 tablespoons of extra virgin olive oil and 5 cloves of sliced garlic.Placing the chicken beneath plastic wrap helps minimize splatter and helps for an easier clean-up. With the flat side of a meat tenderizer, pound the butterflied chicken breasts until thin and set aside.Butterfly 2 pounds of chicken breasts (roughly 3 breasts).Once all the eggplant has been layered and salted, place a dish and some tomato cans (soup cans, etc) on top to help aid in the removal of the water.Place the colander on top of a plate to catch the water that will drain from the eggplant. Begin to layer the slices in a colander and salt each layer. Slice one large eggplant lengthwise into 1/4-inch thick slices.We think this dish will become one of your favorites!Įach number corresponds to the numbered written steps below. Layered them all together with a simple marinara, Parmigiano Reggiano and mozzarella cheese, and plenty of fresh basil. We gently fried thinly pounded butterflied chicken cutlets until golden, then did the same for the eggplant. We’ve done the eggplant and chicken combo before in recipes like chicken Sorrentino, and figured this one would also be great. This was our thought when we decided to create a recipe for chicken eggplant parmesan.

What is a good dredge for frying eggplant