Ingredients
Scale
- 1 pound Italian eggplant
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken breasts (3 halves, 8 ounces each)
- 3 whole eggs with 1 tablespoon water
- 1 1/2 cups all-purpose flour
- 1 teaspoon table salt
- 1/2 teaspoon white pepper
- 1/4 cup vegetable oil, divided
- 1/2 cup extra virgin olive oil, divided
- 2 cups yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1/4 cup Marsala wine
- 1 cup chicken stock
- 1 28-ounce can whole peeled San Marzano tomatoes
- 4 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 2 tablespoons butter
- 8 ounces Fontina cheese, sliced into 18 slices
- 1/2 cup Romano cheese, grated
- 4 ounces sliced Prosciutto
- 6 ounces sliced Provolone cheese
Instructions
- Trim ends off eggplant and slice 1/4 inch thick. Sprinkle with kosher salt and let sit 15 minutes, then wipe off salt.
- Trim and butterfly chicken breasts, then cut into 6 portions (~1/4 inch thick).
- Beat eggs with water in a pie plate. Mix flour, table salt, and white pepper in another plate.
- Dip eggplant slices and chicken portions into egg, then flour, setting aside on a plate.
- Preheat oven to 350°F. Heat a large ovenproof skillet over medium-high heat. Add half vegetable oil and 2 tbsp olive oil.
- Cook half eggplant 2–3 minutes per side, remove to paper towels. Repeat with remaining eggplant.
- Remove skillet from heat and wipe excess oil with paper towels.
Notes
Eggplant should be golden brown, not too dark. For more Marsala flavor, increase wine in sauce.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked, Pan-fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 150 mg