Yummy...Eggplant (and Chicken)

Mike and I have been getting eggplant in our CSA box as of late and were on the search for new ways to enjoy them. Normally we would treat ourselves to Eggplant Parmesan, but since that would require several eggplant and typically we receive 1, we needed to branch out.

While perusing a Rachael Ray magazine on my lunch break, the solution presented itself: Mediterranean Chicken Stacks!

The recipe looked simple and delicious, two of our favorite things. We had fresh eggplant and tomatoes from our farm box, and I picked up fresh herbed goat cheese from Noble Springs Dairy at NFM.

The recipe did take a bit longer than the magazine promised, but we've found that it usually does. It still made for a great weeknight meal...not a ton of ingredients were needed, and it only got one skillet dirty. It makes 4 servings, so Mike and I even had lunch for the next day ready to go!

Mediterranean Chicken Stacks
1 eggplant (10 oz.), trimmed and peeled
Salt and pepper
2 thick slices coarse-textured, country-style white Italian bread (3 oz.), torn into pieces
7 tbsp. EVOO
3 oz. herbed fresh goat cheese at room temperature
2 large skinless, boneless chicken breast halves, sliced horizontally into 2 cutlets each
1 large beefsteak tomato, four 1/4-inch slices cut from the center and the rest finely diced

Directions:


  1. Cut four 1/3-inch-thick lengthwise slices from the eggplant (discard the 2 end slices). Place the eggplant slices in a colander in the sink, sprinkle lightly with salt and let stand for 15 minutes; pat the eggplant dry.
  2. Meanwhile, in a food processor, pulse the torn bread to form large, coarse crumbs; measure out 1 1/2 cups. In a large, heavy skillet, heat 2 tbsp. EVOO over medium heat. Add the breadcrumbs and cook, stirring occasionally, until nicely toasted, 6 to 8 minutes. Transfer the crumbs to a small bowl and wipe out the pan.
  3. In the reserved skillet, heat 3 tbsp. EVOO over medium heat. Add the eggplant and cook, turning once or twice, until golden and tender, 6 to 7 minutes. Transfer the eggplant to a plate and evenly spread one-fourth (about 1½ tbsp.) of the goat cheese on each slice; loosely cover with foil to keep warm.
  4. Return the pan to medium-high heat, add the remaining 2 tbsp. EVOO and swirl to coat. Lightly season the chicken with salt and pepper. Add to the skillet smooth side down and cook over medium-high heat, turning once or twice, until just firm to the touch, 7 to 8 minutes. Transfer to serving plates and arrange a cheese-covered eggplant slice on top of each.
  5. Add the tomato slices to the skillet and cook, turning once, to warm through, about 2 minutes. Place a slice on each chicken cutlet.
  6. Add the diced tomato and 1/2 cup water to the pan, scraping up the browned bits, and bring to a boil. Cook, stirring, until thickened, about 3 minutes. Season lightly with salt and generously with pepper. Spoon the sauce over the chicken and sprinkle with the breadcrumbs.

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