Eggplant with Sesame Soy Chicken

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This is a semi-Asian take on the ever popular Italian Chicken Parmesan. I love eggplant, but I get very tired of covering it with tomato sauce and shredded cheese. I needed something different. This recipe was a hit.


Eggplant with Sesame Soy Chicken

The great part about it is that it can be served several slices at once if it is the main dish (as pictured), or can be made as individual pieces if you would like to use it as a side dish or if you're having it as an addition to salad or something. As the main dish, it was very filling. We were all stuffed.


Eggplant slices, de-moisturizing.

I found this to be very easy to make. The longest part was waiting for the chicken to marinate and the eggplant slices to dry (this process takes 30 minutes. I sliced and set out the eggplant, then put the chicken to marinate so they would be ready at the same time).

 You'll Need:

• 1 medium eggplant
• 1 slice onion (white or yellow), diced
• 1 medium tomato, diced
• 1 chicken thigh per person
• ¼ cup soy sauce
• 1 ½ cups flour
• ½ Tablespoon sesame seeds
• 2 eggs
• 1 Tablespoon paprika
• 1 teaspoon -and- 1 Tablespoon parsley
• Mozzarella cheese, shredded
• salt
• oil for frying

Chicken, after marinating.

PrePrep:

• Place chicken into container with lid. Cover chicken with soy sauce. Close container and allow to sit for 30 minutes.
• Slice eggplant. Lay slices on paper towel and salt lightly. Allow eggplant to sit for 30 minutes. (This will reduce the moisture in the eggplant so that it can be fried). 
• Combine flour, paprika, and Tablespoon of parsley in separate bowl. This will be your eggplant coating.

Prepare:

Chicken, tomato, onion, parsley, and sesame seeds.

• Remove chicken from marinade, and cut into strips. **SAVE THE MARINADE**
• Top chicken with onion, tomato, sesame seeds, and a teaspoon of parsley.
• Cook the chicken on medium-high heat, stirring occasionally, until the chicken is thoroughly cooked. Remove from heat.
• Bring oil up to frying temperature.
• Add two eggs to the marinade. Whisk until blended.
• Coat eggplant slices in marinade mixture, then in flour mixture.
• Fry until golden on both sides (about 2-3 minutes on each side).
• Place fried eggplants on paper towels to absorb grease. Pat any additional grease off with a paper towel before serving.
• Place 4 eggplant on a plate. Top with chicken mixture and cheese. --OR-- To make individual servings, top each piece of eggplant with chicken mixture and cheese and serve individually.
• If you need the cheese to melt faster, microwave for 30 seconds before serving.

That's all there is to it. It really is fairly simple. Enjoy!