Eggplant Chicken Tower
This is fried eggplant with a heavily parmigiana spiked batter stacked with quick brined grilled chicken along with mozzarella cheese inserts. Didn't use any sauces because the half baked tomatoes were going to play that part. The mozzarella used wasn't as great as I thought. I'd recommend getting your normal mozzarella instead of what I got "smoked". Consider this a tricked out chicken eggplant parmigiana.
This is fried eggplant with a heavily parmigiana spiked batter stacked with quick brined grilled chicken along with mozzarella cheese inserts. Didn't use any sauces because the half baked tomatoes were going to play that part. The mozzarella used wasn't as great as I thought. I'd recommend getting your normal mozzarella instead of what I got "smoked". Consider this a tricked out chicken eggplant parmigiana.
- 32 oz eggplant (=’s 1 total sliced long way ⼠inch)
- 2 cup bread crumbs
- 1 cup parmigiano (shredded)
- 1 tsp cottonmouth
- â¼ tsp salt
- 6 oz eggs (=’s 3 eggs scrambled)
- â¼ cup milk
- 11 oz chicken breast (=’s 2 total sliced in half flat side)
- 1 qt water (for brine)
- â¼ cup salt (for brine or substitute â½ cup dawgs bark)
- 4 tsp garlic (=’s 4 cloves smashed for brine)
- 2 tbs biddy
- 5 oz tomato (sliced ⅜ inch)
- â¼ tsp salt
- 4 oz mozzarella
- 1 tbs basil (julienne)
- Carbohydrate 122.343156666667 g
- Cholesterol 584.3729 mg
- Fat 49.765007 g
- Fiber 23.6458938776493 g
- Protein 111.881466666667 g
- Saturated Fat 23.2022676 g
- Serving Size 1 1 Serving (1566g)
- Sodium 18946.82815 mg
- Sugar 98.6972627890173 g
- Trans Fat 10.1077336 g
- Calories 1397 calories
Step-by-step
- Ok let's get the chicken squared 1st. Put one of your chicken breast slices in a zip-lock type bag and place it flat down on a hard surface. Lightly hammer the breast to thin and even. Repeat with all 4 chicken breast pieces.
- In a bowl or bag mix all the brine ingredients: 1 qt water, ¼ cup salt, smashed garlic. Drop chicken in brine, cover and set aside in the fridge.
- Get oven to 350 and a grill going to about medium heat. Now clean everything especially where you jacked with the chicken.
- In a container that will fit your eggplant slices add the breadcrumbs, parmigiano, Cottonmouth, salt.
- In another container similar to above add the eggs, milk dash of salt. Cottonmouth if ya want ;)
- Moving on to frying get a pan that can hold at least 1 slice of eggplant. Medium heated add about ¼ inch of olive oil in pan. We need to get the oil to 365 degrees. The best way is with a thermometer. If you don't have one you can take a pinch of the dry batter and sprinkle in oil. If the batter creates bubbles quick (frying) it's ready. A lot of seasoned cooks know exactly where to turn the knob on their stove to get the right fry temp.
- Take one slice of eggplant and dip in the egg mix then the dry mix to cover all sides as best as possible. You can double dip to get it extra thick. Set all fried pieces aside on a plate with paper towels.
- Set oven to 350. Set a grill on a cookie sheet and lay tomato slices on it. Sprinkle salt over tomatoes and place in heated oven on timer for 30 minutes.
- On to the grill, bbq pit, habache or whatever you plan on using to cook the chicken. Dear Chicken: drain, pat dry, and sprinkle with Biddy. Your time will vary depending on how thick the chicken pieces are but mine cooked for 4 minutes per side. Keep an eye on them, we're grillin here.
- Your tomatoes should be winding down to half baked and we're ready to stack all of it. Keep oven at 350 degrees.
- On a lightly buttered coated cookie sheet bottom to top. Drop a slice of fried eggplant, slice of grilled chicken, 2 slices mozzarella, 3 slices of tomatoes, slice of fried eggplant, slice of grilled chicken, 2 slices mozzarella.
- Make them the towers, as even as possible so they stay standing. If you're having tower issues stick a couple wood kabob sticks in to keep it standing.
- You should end up with 2 towers, place on a cookie sheet and bake for 30 minutes or until your happy.
- Pull from oven place on plate add 3 tomato slices and top off with a little basil. Happy hungri!!!
Eggplant Chicken Tower: A Culinary Adventure
As a busy professional, finding time for elaborate cooking can be a challenge. But even on the busiest days, I crave satisfying, flavorful meals. That's where this Eggplant Chicken Tower comes in – a delicious, impressive dish that's surprisingly easy to assemble. It’s a fun twist on classic chicken parmesan, bringing a fresh, summery feel to the table. The combination of crispy eggplant, juicy grilled chicken, and slightly sweet, roasted tomatoes is a culinary symphony, balanced perfectly.
The beauty of this recipe lies in its simplicity. While it might look complicated, the steps are manageable and the results are extraordinary. Prepping the ingredients does take some time, but the actual cooking process is quick and straightforward. The grilling of the chicken adds a smoky char that enhances its flavor, a touch that elevates this dish beyond the ordinary. The fried eggplant, coated in a parmesan-rich batter, offers a satisfying crunch that complements the tender chicken. And let's not forget the juicy roasted tomatoes, which act as a natural, flavorful sauce, adding a touch of sweetness and acidity to balance the rich flavors of the chicken and cheese.
I developed this recipe after a long and stressful week at the office. I needed a meal that was both comforting and sophisticated, something that could impress my friends but also satisfy my own craving for a home-cooked meal. This Eggplant Chicken Tower was the perfect solution. The process itself is almost meditative; the rhythmic chopping, the satisfying sizzle of the eggplant in the pan, the delicate placement of the ingredients in the tower – it's a therapeutic culinary experience.
One of the best parts of this recipe is its flexibility. You can easily adjust it to suit your taste and preferences. Feel free to experiment with different types of cheese, add your favorite herbs, or substitute ingredients based on what's available in your kitchen. For example, if you’re short on time, you could bake the chicken instead of grilling it. The possibilities are endless. This recipe perfectly balances ease of preparation with an impressive, restaurant-worthy result. The surprising simplicity allows for an effortless yet satisfying dinner, even on the busiest of weeknights. It’s a dish that consistently earns rave reviews from friends and family, making it a go-to recipe for special occasions and weeknight dinners alike.
The combination of textures and flavors is a delightful surprise. The crispy eggplant contrasts perfectly with the tender chicken, the sharp parmesan complements the creamy mozzarella, and the sweet tomatoes add a touch of brightness. It's a symphony of taste and texture that will leave you wanting more. And the best part? The cleanup is relatively easy! The joy of creating this dish far outweighs the minimal effort required. It’s a recipe that consistently delivers a delicious and satisfying meal, transforming a simple weeknight dinner into a memorable culinary experience.
Tips and Tricks for Success:
Choosing the right eggplant: Select firm, glossy eggplants without bruises or soft spots. The smaller eggplants tend to have fewer seeds and a more tender flesh.
Brining the chicken: Brining the chicken is crucial for keeping it moist and tender during grilling. Don't skip this step!
Getting the frying temperature right: Using a thermometer to monitor the oil temperature is highly recommended for even and crispy eggplant.
Building the tower: If you're having trouble keeping the towers upright, use toothpicks or small skewers to hold them together while baking.
Baking time: Baking time will vary depending on your oven and the size of your towers. Start checking for doneness around 25 minutes.
This recipe is more than just a meal; it's a culinary adventure. It's a chance to experiment, to explore flavors, and to impress yourself and others with your culinary skills. So, go ahead and give it a try. You won't be disappointed!
