Friday, 8 April 2011

For you: Chicken Parmigiana

No time nor power for actual words. Sometimes you just want to cook to get things of your mind.
What do you cook to forget?
Made this recipe with you in mind....

Ingredients: for two servings

  • 1 eggplant
  • 2 plum tomatoes peeled and chopped
  • concentrated tomato puree
  • 1 shallot chopped
  • 3 tablespoons of olive oil
  • salt, pepper
  • fresh basel
  • 1 mozzarella
  • 2 large tablespoons of parmigiano
How to make it:
Heat oven at 170°C.
Slice the eggplant in 1cm slices, salt them and let them 'tear' for a couple of minutes (how appropriate).
While they are tearing, prepare your tomato sauce by frying up the shallot in 1 tablespoon of olive oil. Add the chopped and peeled tomatoes and let simmer until they get soft. Add the concentrated tomato puree, salt, pepper and basel to taste. If needed add a splash of water to make it more liquid - this depends on the tomatoes you are using. - I'd also suggest to add some tabasco or chili flakes to give it some umpf!
In the meantime wash and dry the eggplant.
Bake the chicken in one heated tablespoon of olive oil. When it's done, place the chicken in an oven tray.
After the chicken, use the same pan to fry the eggplant with the remaining tablespoon of olive oil. Once these are done, place them on top of the chicken. Sprinkle some salt over the chicken and eggplant.
At this point you put the tomato sauce on top of the eggplant.
To finish off in style, place the mozzarella (shredded in pieces) on top, and sprinkle the parmigiano on the whole thing.
Place 10-15 minutes in the oven until the cheese get golden brown.

Outcome: you would have liked it!

Chicken Parmigiana
Buon Appetito
Chef Steph


  1. Too funny!! I *almost* made this for supper last night!! Of course, my recipe pales in comparison to this :)

  2. seriously???? hehe... great minds think alike Stephanie! How does yours look like?