Recipe of Vegan Eggplant Parmigiana

Homemade Chicken Parmigiana

Eggplant slices are breaded and fried before getting layered in sauce and mozzarella.

Recipe Summary Homemade Chicken Parmigiana

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

Ingredients | Vegan Eggplant Parmigiana

1 tablespoon butter

1 teaspoon minced garlic

⅓ cup minced onion

1 (14.5 ounce) can diced tomatoes with juice

½ teaspoon sugar

¼ cup heavy cream

salt and pepper to taste

⅓ cup fine dry bread crumbs

2 tablespoons freshly grated Parmesan cheese

½ teaspoon dried oregano

1 egg, beaten

2 tablespoons milk

3 (5 ounce) skinless, boneless chicken breast halves

3 tablespoons olive oil

¾ cup shredded Mozzarella cheese

1 tablespoon freshly grated Parmesan cheese

Directions

Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm

Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.

Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.

To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Info | Vegan Eggplant Parmigiana

prep: 20 mins cook: 30 mins total: 50 mins Servings: 3 Yield: 3 servings

TAG : Homemade Chicken Parmigiana

World Cuisine Recipes, European, Italian,