Inspired by some of my favorite dishes (eggplant parm, caprese, chicken paillard) came this recipe idea…
Step 1 – Prepare the Eggplant
Slice into 1/4 inch thick rounds. Place on a baking sheet. Lightly salt and set aside. The salt will bring some of the bitterness out of the eggplant.
While you’re at it, crank up the oven to 350.
Step 2 – Prepare the Romesco
This is one of my favorite sauces and it is so underused.
Whizz up in the food processor: 3-4 roasted red peppers, one tomato, one large clove garlic, 1/4 cup of toasted almonds, splash of red wine vinegar and EVOO, salt, and pepper.
Step 3 – Crispy Eggplant Rounds
Set up a breading station (flour, egg, breadcrumbs). Get canola or grapeseed oil and a nub of butter going in a large saute pan. Pan fry the eggplant in batches to golden brown on both sides. Place your fried eggplants on a paper towel-lined baking sheet and lightly salt. Finish frying all the eggplant rounds. Place eggplant rounds into the oven to cook through.
Step 4 – Chicken
Pound out the chicken and season with salt and pepper. Use the same frying pan from the eggplant (clean it out and add new oil first). Saute the chicken to lightly brown on both sides. Finish cooking through in the oven.
Step 5 – Prepare Garnishes
Slice up some fresh mozzarella cheese and set aside. Rough chop fresh basil, Italian parsley, lemon zest, and garlic to make a gremolata.
Step 6 – Plate this Beauty
Schmear a big dollop of Romesco sauce on the plate (it will be needed for dipping). Put the chicken on the bottom, then eggplant rounds, then Romesco, then mozz, then the gremolata.
You can eat this as is. If you want to bulk this up for a larger meal, make a side of pasta.