Sometimes a remake of an old classic is exactly what a franchise needs. Like Oceans Eleven, the chicken parmesan model is in dire need of a makeover. You don’t want your date passing out head first into tired deep-fried cheesy malaise. It’s time to tell your new squeeze to get ready for the next generation of comfort food. You get all the same flavors, but half the fat and a hundred times the sex appeal. This recipe was born out of a blunder cooking dinner for my new college girlfriend. I overcooked the eggplant wedges and had to scramble to salvage my game. Cooking the burnt eggplant with tomato sauce, broccoli, grilled chicken breasts and cheese turned the night from “Oh shit!” to “Oh my God!” The recipe has since become a permanent fixture in my arsenal and not a single complaint yet.
1. 2 skinless chicken breasts
2. ½ lb of broccoli chopped into bite-size pieces
3. 1-2 eggs beaten.
4. 1/2 inch thick round slices of eggplant
5. Enough breadcrumbs to coat each side of the eggplant
6. Olive oil
7. 1 cup of vodka or marinara sauce
8. 3 handful of mozzarella
Crack and beat the eggs in a bowl wide and deep enough to dip the eggplant rounds. Once both sides of the round are covered in egg, cover it in a second bowl with breadcrumbs. Finally throw the rounds in a nonstick pan with little to no oil on med-high heat. Cook until both sides are golden brown and set aside.
Cook the chicken breasts and broccoli together in a pan on medium heat. Cook the chicken all the way through and the broccoli is soft. Pour in the sauce and any spices you are partial to. Might I suggest some oregano and chili flakes for a spicy kick of lust?
Once the sauce has fully cooked through the broccoli and chicken and has congealed, crown the chicken breast with a breaded eggplant round. Throw a handful of mozzarella on each chicken/eggplant stack. Turn off the heat, cover the pan with a lid and cheese do its thing. Pull the lid and serve solo, with a side of pasta, or on top of your naked body.