Samantha's Fabulous Chicken and Eggplant (Aubergine)

  1. Heat medium non-stick frying pan over medium heat.
  2. Clean and trim fat off chicken cutlets.
  3. Add 1 or 1/2 tablespoons of butter, and 0.125 cup of olive oil to the pan.
  4. Next, heat another medium non-stick frying pan over medium heat.
  5. For the eggplant: While the first frying pan is warming, beat the egg in a medium bowl.
  6. Wash the eggplant and cut into 1/4 inch pieces.
  7. Place bread crumbs on a separate plate.
  8. Now, add the chicken to the first frying pan (with the butter and oil), salt and pepper the chicken to taste and brown on both sides.
  9. Make sure it's cooked through.
  10. Once they are finished, transfer to separate plate and keep warm.
  11. Continue until all chicken cutlets are cooked.
  12. Add enough vegetable oil to the other frying pan to cover the bottom.
  13. Dip the eggplant first in the egg then in the breadcrumbs, covering both sides.
  14. Place eggplant in frying pan and cook.
  15. Transfer to separate plate and keep warm.
  16. Continue until you've cooked enough eggplant.
  17. When all the chicken is finished cooking, add 1/2 cup of water to the hot pan and scrape all remains from the bottom, mix with the water.
  18. Put on high heat, bring to a boil, and let reduce for a couple of minutes.
  19. Add 1/2 cup white wine or white cooking wine.
  20. Let boil and reduce until about half.
  21. Put on low heat.
  22. When all the eggplant is cooked, heat a broiler, place one layer of chicken, top with eggplant, and then mozzarella cheese.
  23. Broil until cheese is melted.
  24. Transfer to plate, pour sauce (distribute evenly among plates) over chicken.
  25. Viola, serve!

thin, olive oil, salt, eggplant, breadcrumbs, egg, vegetable oil, mozzarella cheese, mozzarella cheese, water, white wine

Taken from www.food.com/recipe/samanthas-fabulous-chicken-and-eggplant-aubergine-9223 (may not work)

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