Chicken-Eggplant ParmesanI made this Chicken-Eggplant Parmesan from the instructions in the video. Changes: I used a 12" cast iron pan (the only one I have), so I cooked 4 cutlets instead of 2 (Publix always sells chicken thighs in packages of 4 anyway). I only used one eggplant, so the layer of eggplant at the bottom was a bit thin. Instead of crushed tomato, I used my homemade sauce. I have no fresh basil, so I left it out. However, the results were wonderful with a crispy chicken cutlet on top and delicious eggplant, cheese, and sauce on the bottom. Note: The eggplant took more like 10 minutes to deflate in my puny microwave, and it takes forever to cool off. Should nuke it well before starting the rest of the recipe. |