2 Reviews

this was so good! I'll make it a million times in the future. I used the kalamata olives because they give the dish its unique flavor. I don't keep tomato puree available to just use such a small amount, so I happened to have some homemade spaghetti sauce in my freezer, so I used that. We'd never had egg plant before, and didn't care for it. But, it won't hurt this dish a single bit by leaving it out. Great dish!

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Lou May 12, 2012

This is sooo good. The chicken turned so nice an brown and the flavors were amazing.
I halved recipe used green olives instead of kalamata As I like them better. I used white grape juice and some chicken broth to make up the difference as I don't drink wine and I did not have enought white grape juice.

Boy I hope this keeps the stars first it was 5 stars and it changed to 2 now I put the stars back in.

Update: I forgot I bought a 28 ounce can of puree as that is the only size my store carried but as this only called for 2 Tbs. I just squeezed in a little tomato paste I wasn't about to open a big can for such a small amount.

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muffinlady December 06, 2010
Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana