Chicken Parmigiana

When making something new, I normally read through a number of recipes to see what are the common ingredients, cooking times, additons people introduce and reviews. And by doing so, and when making the same dish over and over again, you can begin to put you own personal touches without disturbing the original taste. Today, I went by the book. The process of making Chicken Parmigiana was very long. The preperation time is longer than cooking and eating times together.

First you get the chicken breasts, then you marinade for a while, then put in flour/eggs/bread crumbs and finally deep fry.

The book I had wanted the same to happen to eggplants, so first you cut the eggplants, then soak in salted water, then drain and dry, then put in flour/eggs/breadcrumbs and finally deep fry.

What now? oh yes, the home made sauce....aaaahh
First you peel the tomatoes, then you chop or grate them, then you put in flour/eggs/breadcrumbs...no I'm kidding! my hands got used to this

Peel the tomatoes, grate them, add salt/pepper/dried thyme/a teaspoon of tomato paste andketchup and cook in a bit of olive oil for 10 minutes.

Are we done yet? No..

In an oven dish make lyers of the cooked chicken, tomato sauce, fried eggplants & top with cheese (I mixed mozzarella & parmesan  cheese). Put into the oven for 8-10 minutes and now it's ready =D

And just to show you the layers

It was good.

Conclusion:

• I would make a bigger amount of the sauce and put it in the fridge (for whenever I need it)
• I could use the frozen breaded chicken pieces or make them at home and freeze them
• I discovered that the eggpants were optional and not part of the original recipe
• By doing all the above I can make this dish in 10 minutes!
• Always check other recipes before making something new

Cheers