Erica Kangas

Breaded Eggplant/Chicken

side, roast
Nov 1, 2020
Prep time: 20 min.
Cook time: 60-90 min.
Servings: 4

Ingredients

  • 1 large eggplant or 4 servings of chicken cuts (thighs, breast, tenders)
  • Butter, 3 tbs.
  • Bread crumbs, 1/2 cup
  • Parmesan cheese, 1/8 cup shredded
  • Smoked paprika, 1/8 tsp.
  • Garlic powder, 1/4 tsp.
  • Cayenne, a dash
  • Basil, a dash
  • Oregano, a dash
  • Thyme, a dash
  • Rosemary, a dash
  • Black pepper, a dash

Equipment

  • Baking sheet for eggplant, 8x8 glass pan for chicken
  • Parchment paper for eggplant
  • 2 small mixing bowls
  • Grater

Prep

  • Grate parmesan
  • Melt butter in a small bowl
  • Thaw chicken, if applicable

Instructions

  1. For eggplant: wash and trim eggplant. Slice into 1/2 inch disks. Sprinkle with salt, let sit for 30 minutes.

  2. Mix bread crumbs, parmesan, and all spices in another small bowl.

  3. Dip each eggplant/chicken piece into the butter, let drip, then dip into the breading mix until coated. Arrange on baking pan/sheet.

  4. Bake eggplant at 400F for 20-25 minutes, chicken at 350F for 1 hour, until coating is golden brown and crispy.

  5. Let chicken rest for 10 minutes before serving.

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