One Pan Chicken and Eggplant Parmigiana

This easy chicken-and-eggplant parmigiana is all cooked and layered in one skillet. I brown both ingredients in olive oil, but skip the breading, which saves time and is healthier, and then proceed to make the sauce, top with cheese, and – done! Quick and delicious! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #LidiasTheArtofPasta #LidiasOliveOil

One-Pan Chicken and Eggplant Parmigiana

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one pan chicken and eggplant parmyana. Chicken parigana is everybody’s favorite, but I’m going to make it easier and I’m going to add eggplant to it. So, here’s a nice firm eggplant and I just sort of peel it halfway and then make the nice slices. So, let me just put a little bit of salt over it. I’ll put some oil in the pan. And we’re going to fry the eggplant. Lightly flour it. And it’s all in one pan, beginning to end. Fry then bake and ultimately get this delicious chicken parmyana with eggplant. So the chicken chicken breast simple you know you wash it you pat it dry and then you cut pieces a little bit larger than the eggplant just like that. And when you are cutting the chicken, keep your hands on the chicken so you will feel exactly how thick the cut is. So it’s not too thick. Let’s do this now. The same way lightly salted. Let’s check on this eggplant. Okay. [Music] Let’s put a little bit more oil. And we will use this pan all the way to the end into the oven. So, now let’s flour the chicken because the chicken is next. Okay. And keep in mind that this is going to go in the oven and it’s going to bake some more. So, we don’t have to cook thoroughly neither the eggplant nor the chicken. So here I will put some olive oil again and I’m going to put some butter. The butter will lower the temperature so that the chicken doesn’t get burnt. It will keep a lower temperature nice and easy. Now I’m doing here chicken and eggplant but you know you could do ve the same way you can do pork the same way I always tell you about the recipes I give you recipe get the technique down make it successful for you and then you can begin to change but you always have to keep in mind the products that you change and the cooking time of those products products. So, I’m looking at this. I can go right on and continue to make the sauce right here. Or if you have too much fat in there, just And you continue in the same pot. Marinara sauce. You can delaze with a little bit of wine the pan if you’d like or just put a marinara sauce like I did. The question now becomes of layering it all together. So I start in a circle. Let’s go this way and this way and this way and and so we go around. Okay, pick that one up. I’ll put that one right in between. And here we go. We have this layered eggplant and chicken. Now, I see that the center there’s some space. So, let’s put the extra eggplant in here. And now, let’s put some more marinara sauce. Here I have some lowfat mozzarella and it’s grated. And let’s put it all over. So you see there’s no breading, but you have a great combination of chicken and eggplant and cheese on top and then the granana cheese just like that on top. So I made it in the pan like that round. But could you double this and make it in a sheet pan or in a a glass baking pan? Absolutely. I’ll put it in the oven now in a hot oven 400°. In about 20 minutes, you check when the top is crispy and the cheese is melted and it will be done. Here’s a video from Jay. Let’s watch. Hi, Lydia. My name is Jay and lately I’ve been making a lot of eggplant parmesan, but I’m wondering is there another vegetable I could substitute for the eggplant? Thank you, Jay. How you doing, Jay? I’m glad uh eggplant parmesan is delicious. Eggplant when it’s cooked is resilient and that’s one of the things that make it good as a paragana. It’s almost like a piece of meat especially if you bread it. You can layer in a casserole uh a lot of vegetables vegetables that you like. Zucchini parigana, portoelloo mushroom parmyana, fennel parigana. So a vegetable that you like that has a little bit of body to it could be turned into a good parmyana. Make sure that they’re seasoned and layer them with sauce, with cheese, sauce, and cheese. And almost you make like a lasagna out of the vegetable. I’m very happy that you’re making parmesano and that you’re interested in making more. It’s done. Look how beautiful. Nice and toasty on top, just the way we like it. I let it rest a little bit. Let’s get ready to plate. A nice plate for you and a little bit for Lydia. So, let’s see. I’m looking because I want to get an eggplant and a chicken. Okay. M, that looks good. Okay. And I’m going to take just a little piece. That’s for me. Okay. M. And I’m going to take a nice piece of this basil right here because a parigana warrants a nice piece of basil. And so here it is. That’s your dish. So let me taste this for you. Everything is so so mellow and [Music] delicioso. The chicken is cooked thoroughly, but it’s not overcooked. Nice sweetness. The eggplant, a delicious parmyana, but it doesn’t have all that crusty bread absorbing all that sauce. It’s light. A little bit of veno. Let me taste it with the wine. Mhm. Goes perfect with this. I have a lot. So, I want to invite you. And as I always tell you, come. There’s plenty for you. Let me continue here. My favorite things. I know you want to know. I cook and I teach you and I show you and I try to please everybody. But does Lydia have a favorite? Of course Lydia has favorites. I have a lot of favorites. But let me start with some special. You know what I love? A most unusual thing. Y. It’s a soup. It’s like pasta fajoli. But where we come from up north, we do it with sauerkraut. Instead of pasta, we add sauerkraut. So sauerkraut and bean. And if you travel to those part of the world, if you go to Trieste, that’s a favorite. And of course, you heard me talk about pollenta over and over. And I love a mound of penta. And I like it with different things, you know, but the grandchildren, they each have their own favorite. Julia loves her frittata. Lorenzo loves his fish and salmon. Olivia loves her salad as much as I can make them. Miles loves his meat. Nice piece of steak or a chop. He’s very happy. And Ethan, he’s kind of diversified, but he’s loves his. And next to it, maybe a little bit of shrimp or lobsters. He’ll go for lobster, too. So, they all have their favorite. And you know, how do you please all of them in one shot? You don’t. Somebody has to compromise. for salute. brain disease.