2 Eggplants (500 g ea)
1 c Part skim mozzarella cheese;
- shredded
2 tb Parmesan cheese
1 lg Boneless chicken breast
1/2 c Flour
Salt & pepper
Olive oil
MMMMM------------------------TOMATO SAUCE-----------------------------
28 oz Can plum tomatoes (796 ml)
1/4 c Tomato paste
1 md Onion; finely chopped
2 cl Garlic; minced
1 lg Bay leaf
1 tb Dried basil
1 ts Dried oregano
Salt & pepper
Cut eggplants in half lenghtwise, prick skin with a fork. Place cut
side down on a lightly greased baking sheet; bake at 450 F for
20 minutes or until tender. Let cool, then slice crosswise into
1/2" slices.
Slice or pound the chicken breasts thin (1/2") and dredge in
seasoned flour. Heat the olive oil in a large skillet over
medium-high heat and lightly brown the chicken pieces. Remove and
let drain on paper towel.
Tomato Sauce:
In food processor or blender, puree tomatoes. In a large saucepan,
saute the onion in a little olive oil until transparent, add the
garlic and saute for 1 minute. Add the tomato paste and fry for a
minute or two (you may need to add more oil), then add the
tomatoes, bay leaf, basil, and oregano. Simmer uncovered for 20 to
30 minutes until thicken. Adjust seasoning with salt and pepper to
taste. Remove the bay leaf.
In an 8" square (2 liter) baking dish, spread a thin layer of
sauce, then a layer of eggplant, then chicken slices. Sprinkle with
mozzarella cheese. Repeat the layers and top with sauce, sprinkle
with mozzarella and grated parmesan cheese. Bake in 400 F oven
for 20 minutes or until bubbly and cheese is browned.
Note: The sauce recipe is a handy all purpose sauce that can be used
as a basis for many pasta dishes. Use fresh herbs if available, and
add a little ground fennel if desired.
