Monday, September 7, 2009
Chicken and Eggplant Parmesan
Since school started I have been very busy and haven't really made anything new. But since it's a long weekend, I decided to try out a new recipe that I have been wanting to try for a while - Chicken and Eggplant Parmesan from Food Matters. I bought eggplant at the Rutgers Gardens Farmers Market on Friday (as well as some yummy white peaches and a pint of yummy homemade sour pickles) specifically for the purpose of trying this recipe. I like eggplant and I want to look for more ways to cook with it, but eggplant parm seems to be common so I think it was a good recipe to start with.
We started out trying to broil the eggplant, but we really don't have the proper cookware for that, so we quickly switched to our electric grill. Rather than making the All-Purpose Tomato Sauce, we used my Nonna's homemade sauce. The result was OK, but I didn't love it. Ken didn't like it. The parmesan was really good, since I used real parmesan, and the mozzarella was good too. I think one cup of bread crumbs was way too much, though. I would probably use half of that next time. I also totally forgot to mix in the olive oil, salt and pepper to the bread crumbs. Oops! I might make this again, but maybe not. I am trying to eat less meat, so this is probably the only chicken I will be having for a while, and I will definitely be eating veggie meals for the rest of the week.