Chicken and Eggplant
Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 6
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Tender chicken and savory eggplant are baked to perfection, enveloped in a rich cream and Parmesan sauce, creating a delightful dish that's bursting with flavor.
Ingredients
Ingredients
- 1 - Frying Chicken With Liver
- 1 - Med. Eggplant
- 3 - Egg
- 2 Tbsp Water
- 1 Tsp Crumbled Oregano
- 1 Tbsp Rosemary - Chopped
- 1 Cup Bread Crumbs
- 1/4 Cup Butter - Melted
- 1 Oz Salt Pork - Diced
- 1 - All-Purpose Flour
- 1/4 Cup Olive Oil
- 1/4 Cup Heavy Cream
- 1 - Lemon - Juiced
- 1/4 Cup Parmesan Cheese
Directions
Directions
- Preheat oven to 400 degrees.
- Cut chicken into serving pieces; chop liver.
- Peel eggplant; cut into cubes.
- Beat eggs well with cold water.
- Mix oregano and rosemary with bread crumbs.
- Combine melted butter and salt pork in skillet; add chopped chicken liver.
- Simmer for 2 minutes on top of stove.
- Sprinkle chicken pieces lightly with flour, dip into egg mixture.
- Dredge with bread crumb mixture.
- Coat bottom and sides of baking pan with oil; leave remaining oil in bottom of pan.
- Arrange chicken pieces in pan.
- Sprinkle small amount of flour over eggplant cubes; stir eggplant into remaining egg mixture.
- Dredge with remaining bread crumbs.
- Ring chicken with eggplant, filling all empty spaces around chicken pieces.
- Add cream to liver mixture; spoon sauce over chicken mixture.
- Sprinkle lemon juice and cheese over top.
- Bake for 30 minutes; reduce oven temperature to 350 degrees.
- Bake for 30 minutes longer or until chicken is tender.
Nutrition
Per serving · 6 servingsCalories
570
Fat
38 g
Saturated fat
12 g
Carbohydrates
30 g
Sugar
2 g
Fiber
4 g
Protein
30 g
Sodium
800 mg
Cholesterol
220 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Frying Chicken With Liver
- 1 - Med. Eggplant
- 3 - Egg
- 2 Tbsp Water
- 1 Tsp Crumbled Oregano
- 1 Tbsp Rosemary - Chopped
- 1 Cup Bread Crumbs
- 1/4 Cup Butter - Melted
- 1 Oz Salt Pork - Diced
- 1 - All-Purpose Flour
- 1/4 Cup Olive Oil
- 1/4 Cup Heavy Cream
- 1 - Lemon - Juiced
- 1/4 Cup Parmesan Cheese
