Wed, Aug 25, 2010
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This rendition of a chicken and eggplant parmesan sandwich is satisfying and light, a perfect summer meal. I like to use a mixture of eggplant and chicken but you could use one or the other. Wrap the chicken and eggplant in large lettuce leaves for a main course or in smaller leaves for an appetizer. Use homemade marinara sauce or the store-bought variety of your choice. Serve the lettuce wraps with homemade ranch dressing.
- 1 egg
- 1 Tbsp water
- ⅓ cup all-purpose flour
- ¾ cup grated Parmesan cheese
- 1 eggplant, cut in strips
- 2 chicken breasts, pounded and cut in thin strips
- 1-2 Tbsp olive oil
- 1 tsp salt
- ⅛ tsp pepper
- 1 15-ounce jar of marinara sauce (or homemade marinara sauce, blended until smooth)
- 4 large Romaine leaves, rinsed and dried
- Homemade ranch dressing
- In a shallow bowl, beat the egg with the water.
- In another shallow bowl, mix the flour with ½ cup Parmesan cheese.
- Dip the eggplant strips into the egg mixture and then dredge them in the flour mixture, coating both sides.
- After all of the eggplant strips are coated, repeat the process with the chicken strips.
- Cook the dredged chicken and eggplant strips in 1-2 Tbsp of olive oil over medium-high heat until browned on both sides.
- Sprinkle the strips with salt and pepper to taste.
- Pour the marinara sauce over the chicken and eggplant and sprinkle with the remaining Parmesan cheese.
- Bring the sauce to a boil.
- Reduce the heat to low, cover the pan and let it cook for 8-10 minutes.
- Place the lettuce leaves on a plate and arrange strips of eggplant and chicken Parmesan on the leaves.
- Coat the strips with marinara sauce and Parmesan cheese.
- Serve the Parmesan lettuce wraps with homemade ranch dressing.
- TIP: To be sure that the eggplant is not contaminated by raw chicken, dredge the eggplant in the egg and flour mixture before the chicken. Then, cook the chicken and eggplant strips in separate pans or wait to add the eggplant to the pan until the chicken is fully cooked.