How to Make Eggplant or Chicken Parmesan
"This recipe layers chicken parmesan on one side of a 9x13-inch baking dish and eggplant parmesan on the other. If you'd rather only use eggplant or only use chicken, simply double the amount of one and leave out the other. This recipe can also easily be halved to fill a 9-inch square baking dish...."
INGREDIENTS
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About 1 & 1/4 lb eggplant, (you want about 1 lb of eggplant slices after trimming the top and bottom from the eggplant)
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1 lb thinly sliced chicken breasts
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Salt and ground black pepper
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3 cups panko bread crumbs
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1 tbsp dried oregano
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1/4 tsp crushed red pepper
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5 oz shaved or grated parmesan cheese, divided
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2 cups all-purpose flour
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5 large eggs
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1 - 1 & 1/2 cups vegetable oil
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6 cups homemade marinara sauce
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16 oz fresh mozzarella cheese, cut into 1/2-inch chunks
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