1 hr 20 mins
Saw Lidia preparing this dish but didn't listen to the amounts in the recipe. So, I placed a request in the Recipes Forum and 1Steve was kind enough to send me this link. It was posted in Flavor Junkie's October 4, 2006 blog.
My Private Note
Units: US | Metric
- 1Preheat oven to 400ºF degrees.
- 2Trim the eggplants, and peel if you prefer. Lidia stripes them,
- 3Slice on an angle, so that you have 12 good slices in all.
- 4Dredge the eggplant in flour that has been seasoned with salt, pepper & Italian seasoning.
- 5Heat a large skillet (preferably with a lid), add enough oil to coat the bottom, and fry the eggplant on medium-high heat until caramelized on both sides.
- 6Set aside on paper towels to drain while you make the chicken.
- 7Lightly pound the chicken breasts and dredge in the seasoned flour.
- 8Reheat the same skillet on medium heat, add two tablespoons of oil and tablespoons of butter, swirling to mix.
- 9Cook the chicken until caramelized on the one side.
- 10You want the chicken to brown--but do not try to hasten the process by cooking it on high heat.
- 11You want to do it over gentle heat so as not to toughen the meat.
- 12Turn them over to caramelize on the other side, and top each breast with two slices of eggplant, then a spoonful of sauce, two basil leaves, and a good sprinkling of cheese, and as much Italian seasoning as you want.
- 13Let cook for about two minutes, turn up the heat to medium-high, add the wine to the pan, then the remaining tomato sauce.
- 14Shake the pan a bit to mix, add in the last two tablespoons of butter and shake again to mix.
- 15Put the lid on the pan (if your pan does not have a lid, cover with foil that has been sprayed with cooking spray) and finish cooking in the oven--approx 20 minutes.
- 16Remove from oven and serve with a flourish.
- 17Try to use homemade tomato sauce, this is one of those dishes where you will be greatly rewarded for using the homemade sauce.
- 18To cut down on the fat/calories, you can grill or roast the eggplant instead.
- 19It is this final oven cooking that makes the chicken meltingly tender and the wine, tomato sauce and butter transform themselves into an incredible sauce.
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Nutritional Facts for Chicken With Eggplant (Lidia Bastianich)
Serving Size: 1 (419 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 357.3
- Calories from Fat 133
- Total Fat 14.7 g
- Saturated Fat 8.5 g
- Cholesterol 108.4 mg
- Sodium 790.6 mg
- Total Carbohydrate 17.6 g
- Dietary Fiber 7.4 g
- Sugars 8.1 g
- Protein 36.3 g