On my first try everyone fought for seconds and now this is the most-requested birthday dinner in our house. The crispy chicken with the creamy eggplant feels like a celebration every time.
Ingredients
- Garlic: sliced fresh and pungent this builds a rich base for the marinara
- Crushed plum tomatoes: seek out top-quality Italian San Marzano for sweetness and depth
- Extra virgin olive oil: adds peppery flavor and coats all the aromatics
- Crushed hot red pepper flakes: a gentle kick use fresh flakes for the brightest heat
- Salt: taste as you go to bring out every layer of flavor in the sauce and fillings
- Basil leaves: select bright green fresh leaves for fragrance
- Olive or vegetable oil: needed for frying use a neutral oil with a high smoke point
- Chicken breast: choose plump boneless breasts and pound thin for even cooking
- Flour for dredging: helps breading adhere and creates crispness
- Fresh ground black pepper: always grind just before use for fullest flavor
- Eggs: provide structure to bind the breading choose large and fresh
- Italian seasoned breadcrumbs: adds herby crunch check for quality herbs in the mix
- Italian flat-leaf parsley: minced for bright fresh earthiness avoid wilted leaves
- Pecorino Romano: grated for sharp saltiness opt for high-quality aged cheese
- Eggplant: choose shiny firm eggplants slice evenly and salt to draw out any bitterness
- Parmigiano Reggiano: grated offers nutty richness buy in a wedge and grate at home
- Mozzarella: shredded for even melting whole milk mozzarella is best
- Marinara sauce: homemade from above for the richest tangy sweetness store bought if pressed for time
- Hand torn basil leaves: for a final burst of freshness
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