Eggplant served Sicilian or just Brainy Gourmet Style...

 

Eggplant is served in Sicily. The eggplant is actually considered a fruit because it is related to tomatoes and peppers. And, it is a species of nightshade plants. It has been cultivated in southern and eastern Asia since prehistory. And, just maybe Marco Polo had something to do with it coming into Europe, Italy.

For this dish you will need: chicken breasts - boneless, skinless. Canned tomato sauce and or diced tomatoes as well as onion, and as many eggplants as you like. To begin, saute one whole onion in olive oil and dried herbs. Once browned, push aside and lay in filkkleted chicken breasts which have been dipped in egg wash and laid in dried bread crumbs, adding olive oil as you go when needed.

Brown the chicken breasts on both sides. Add to the skillet, the juice from any leftover olive jar and or liquid from a jar of roasted red pepper. If you don't have either, a squeeze of lemon or some white wine or even some chicken stock for extra liquid.

Next, add your small can of either diced tomatoes or tomato sauce. Let this simmer while you prepare the eggplant and angel hair pasta. As for the eggplant, wash, slice in half and score. Squeeze lemon juice over the open halves and sprinkle with dried herbs. Flash fry in olive oil until tender and slightly blackened on edges... if you prefer.

Boil the pasta until tender. Just before serving, top the chicken with grated mozzarella and Parmesan cheese.

~ Tutti a Tavola!