Italian Trio Parmesan

5.0/5 rating (2 votes)
Italian Trio Parmesan

While at the Coventry Farmer’s Market I found the most beautiful heirloom zucchini.  I never had one of these so I had to get one.  The farmer told me they are very special and he was correct!  I knew at that moment I was going to treat this zucchini special in a parmesan dish!  When I told the farmer he asked if he could come over but did tell me to come back and share my recipe!  I will do that next Sunday..

I also found beautiful eggplant and knew I had organic chicken breasts in my freezer.  My brain was spinning about this recipe while I was walking around the market!

This is not a paleo recipe but if you use gluten free breadcrumbs you are good to go!  You can make this paleo but this Italian decided to go for a full Italian parmesan dish and we enjoyed every bite…

Ingredients

  • 1 medium eggplants, cut into 1/3 inch thick rounds
  • 1 large heirloom zucchini (or standard zucchini)
  • 2 chicken breasts, sliced in half
  • 4-5 teaspoons sea salt
  • 3-4 teaspoon freshly ground pepper
  • 2 (14 ounce) cans crushed tomatoes (san marzano)
  • 1 small can tomato paste
  • 2-3 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 1/2 cups olive oil
  • 6 large eggs
  • 3-4 cups Italian-style bread crumbs
  • 1 cup freshly grated parmigiano-reggiano, divided
  • 2 cups freshly grated mozzarella cheese or thinly sliced

Directions

  1. Preheat oven to 350 degrees F.

  2. Take eggplant rounds and season both sides with salt then place in a large colander in the sink covered with a paper towel and let drain for 20 minutes. You can also lay flat on a large board and stack with paper towels in the middle of each layer.

  3. Slice the zucchini in long thin slices and season both sides and lay with the eggplant.

  4. Take you chicken breasts and slice the long way and season both sides with salt and pepper and set aside.

  5. Meanwhile you can make the sauce! In a large sauce pan add 2 cans of tomato sauce. Bring to a boil then add in tomato paste and stir until dissolved. Take the can and fill half way with hot water – then stir around using a teaspoon to get the remaining paste from the can and pout into the sauce. Lower to simmer and add in garlic, spices and  1 teaspoon of salt and pepper. Cover and keep on simmer until ready to use.

  6. Prepare a large baking dish. Ladle in a layer of sauce (just enough to cover the bottom of the baking dish).

  7. Heat a large sauté pan over medium-high heat with about 3-4 tablespoons of oil (you will fry the eggplant and zucchini in batches).

  8. Take out 2 baking dishes (or any dish for dredging). Whisk eggs together in one dish and add the breadcrumbs and 1/2 cup of parmesan cheese in the other one. Using a fork combine the breadcrumbs and parmesan cheese together.

  9. To prepare the eggplant – Take each round and dip into the egg coating both sides then dredge into the breadcrumbs again coating both sides, shaking off excess. Carefully place into the heated pan and cook until brown on each side. About 3-4 minutes on each side. When done place  a single layer into the prepared baking dish and ladle a light layer of sauce and some mozzarella cheese.

    1. Do the same process to cook the zucchini as step 8. Start by adding more olive oil and and get hot before starting.  If your pan is not large enough then slice the zucchini in 1/2.  Once they are done set aside on a plate.
    2. To prepare the chicken – You may want to clean out your pan with a clean paper towel and start over with 2-3 tablespoons of olive oil and getting hot over medium high heat.  Add more breadcrumbs and parmesan cheese and combine with a fork.  Take each piece of chicken and dip into the egg coating both sides then dredge into the breadcrumbs and shake off excess then add to your hot pan.  Cook each side for 3 minute then lay over the eggplant layer.  Add a ladle of sauce to lightly cover and some mozzarella cheese to cover.
    3. Top with a layer of the zucchini and ladle sauce to lightly cover.
    4. Bake uncovered for 25 minutes then top with additional mozzarella cheese and bake for an additional 10 minutes.  remove from oven and let sit for a few minutes before cutting into then enjoy with a nice bottle of Montepulciano!

    Note: If you do not want to fry eggplant, zucchini or chicken – Heat oven to 350 degrees and place coated on a greased baking sheet for 20 minutes or grill then follow directions for completing dish!

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