Ye Olde Tavern Life

Do not let Sunday be taken from you.

If your soul has no Sunday, it becomes an orphan.

Eggplant and Chicken Parmesan

1 large eggplant, sliced in 1/2-inch rounds

1 1/2 lbs. chicken breast, cut in 1-inch strips

olive oil for frying

1 red onion, chopped

15 small mushrooms, sliced in half

flour (3-5 heaping Tbsp.)

3 eggs, beaten

1 cup bread crumbs

1 28-oz. can tomato puree

1/2 tsp. each dried oregano, basil, and Italian seasoning

2 tsp. dried parsley flakes

1 lb. mozzarella cheese, grated or sliced in thin strips

1 cup Parmesan cheese, grated

Slice eggplant and put on a plate.

Mix eggs in a bowl, then pour into a shallow dish.

Spoon flour onto a plate.

Place bread crumbs in a mixing bowl.

Gently heat tomato puree on the stove, adding oregano, basil, Italian seasoning, and parsley flakes.

Grate or slice mozzarella cheese and put in a small bowl.

Grate Parmesan cheese and put in a small bowl.

Chop onions and mushrooms, then heat olive oil in frying pan and fry gently until just tender.

Slice chicken into strips and place in a bowl.

Preheat oven to 350° F and lightly grease large oblong casserole dish. Heat olive oil in a large frying pan. When oil is hot, dip slices of eggplant in flour on both sides, then in egg, then in the bread crumbs. Fry on each side 3-5 minutes until slightly browned and you can pierce them easily with a fork. Place slices on a plate.

Add more olive oil to pans as necessary. Dip the slices of chicken in flour, then egg, then bread crumbs, and fry until golden brown on each side. Remove from heat.

To layer the casserole, place half of the eggplant slices, then half of the chicken in the bottom of the casserole, spoon on half of the onion and mushroom mixture, about half of the tomato puree, then sprinkle on half of each of the cheeses. Add another layer of each of the ingredients, with the cheeses on the very top. Bake uncovered for 30-40 minutes. Let stand 10 minutes before serving.