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
-
For eggplant: wash and trim eggplant. Slice into 1/2 inch disks. Sprinkle with salt, let sit for 30 minutes.
-
Mix bread crumbs, parmesan, and all spices in another small bowl.
-
Dip each eggplant/chicken piece into the butter, let drip, then dip into the breading mix until coated. Arrange on baking pan/sheet.
-
Bake eggplant at 400F for 20-25 minutes, chicken at 350F for 1 hour, until coating is golden brown and crispy.
-
Let chicken rest for 10 minutes before serving.