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"We do not earn or merit anything by taking refuge in God. Hiding in something makes no contribution to the hiding place. All it does is show that we regard ourselves as helpless and the hiding place as a place of rescue." John Piper

Thursday, November 6, 2008

Chicken and Eggplant Alfredo - Yum!

One taste of this dish and the tummy sighs, "Ah, comfort food" (yes, even with eggplant). If you are not a fan of eggplant, do not - I repeat - do not let that stop you from trying this wonderful recipe. One of my friends was here for dinner when I served this luscious dish. She commented that she did not like eggplant, but she willingly tried what I had made and couldn't stop raving about how good it was, including the eggplant. I hope your taste buds rejoice as well!

2 large organic eggplants, sliced in 1/2-inch thick rounds
real sea salt or Redmond Real Salt (I really like this salt)
coconut or olive oil
2 eggs, beaten
3/4 cup milk (cream-top, non homogenized)
5 cups dry bread crumbs from sprouted wheat, or barley bread (Alvarado Street is good) or 3 to 4 cups unbleached flour
1 cup fresh grated Parmesan cheese
2 half breasts (from free-range chickens, free of hormones and antibiotics), skinned and boned, and cut into small 1/2 thick pieces (the size of your palm), then pounded to 1/4-inch thick
8 ounces mozzarella cheese, grated
1 recipe Alfredo sauce (see below)

Directions: Lay out eggplant slices in a single layer on large dish and sprinkle both sides with salt. Let set for about 30 minutes. Meanwhile, make Alfredo sauce as directed below.

After eggplant has set for 30 minutes, rinse with water and dry. Heat several tablespoons of oil in a large skillet. Preheat oven to 225 degrees. Blend eggs with milk together in a dish with a flat bottom dish (I like to use a loaf pan to egg mixture and another to hold the breadcrumbs or flour mixture). Mix breadcrumbs (or flour) with Parmesan cheese and place in another flat bottom dish. Dip eggplant slices first into breadcrumbs (or flour), then into egg and then into breadcrumbs again. Brown in batches, turning for even browning, then transfer to a paper towel-lined plate to drain. Repeat process for all the eggplant and chicken. As eggplant and chicken get done, transfer to oven to keep warm.

Spoon a small amount of Alfredo sauce onto bottom of a 13x9 pan. Arrange eggplant in bottom of pan, then lay chicken on top, then shredded mozzarella. Top this with the remaining Alfredo sauce. Place in 225 degree oven and immediately increase the heat to 350 degrees. Continue baking for 20-30 minutes longer or until heated through and beginning to bubble. Makes 6-8 servings.

Alfredo Sauce:
1 stick butter
2 T. cream cheese (not low-fat)
1 pint heavy cream (organic)
3/4 c. freshly grated Parmesan cheese
2 cloves garlic, finely minced

Directions: Melt butter in a heavy saucepan over medium heat. Add cream cheese. Using a wire whisk, incorporate cheese into butter. Add heavy cream and garlic and stir into butter mixture. Bring to a simmer and keep at a simmer for 15 -20 minutes, stirring occasionally. Makes about 3 1/2 cups of sauce.

1 Comment:

Anonymous said...

I'm not even sure that I've ever tasted egg plant Sharon! My mom is quite fond of it though. She's started a new tradition to have Frankie and I over for dinner on Tuesday nights so I have emailed her the receipe in hopes of making it together next Tuesday night! We'll put it to the test with my dad and Frankie!

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