Description
Southern comfort meets Italian pasta in this hearty dish. Crispy chicken and eggplant are layered over spaghetti in a rich red sauce.
Ingredients
Units
Scale
- 3 chicken breasts
- 1 eggplant
- 2 eggs
- 3/4 cup seasoned bread crumbs
- 1/4 cup grated parmesan
- 1 tbsp italian seasoning
- salt & pepper
- 1.5 jars red sauce
- 4 tbsp olive oil
- 2 cups (473 ml) shredded mozzarella
- 1 box spaghetti
Instructions
- Start salted water to boil for pasta and cook spaghetti according to package directions.
- Skin and slice an eggplant.
- Salt and pepper the eggplant slices and chicken breasts.
- Get out two deep skillets, preferably cast iron.
- Add 2 tablespoons of olive oil to each skillet.
- Heat the skillets over medium heat.
- Beat eggs in a shallow dish.
- Combine breadcrumbs, parmesan cheese, and seasonings in a separate shallow dish.
- Dip eggplant slices in the beaten egg, then the breadcrumb mixture, and add to one skillet.
- Repeat with the chicken breasts in the other skillet.
- Brown the eggplant and chicken on both sides.
- Add red sauce to each skillet.
- Top each chicken breast and eggplant slice with mozzarella cheese.
- Cover the skillets and let the cheese melt.
- Drain the pasta and toss with olive oil.
- Salt and pepper the pasta as desired.
- Serve the eggplant or chicken over the pasta.
- Top with more grated parmesan cheese, if desired.
Notes
- For extra crispy eggplant and chicken, preheat your oven to 200°F (93°C) and keep the cooked items warm in it after browning.
- To make this recipe vegetarian, substitute the chicken with firm tofu, pressed and cubed, and follow the same breading and cooking instructions.
- Leftovers can be stored separately (chicken/eggplant and pasta) in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 150