Ingredients
EGGPLANT
1 md eggplant, peeled and sliced into 1/4-inch thick
1/3 c olive oil, or as needed
garlic powder, to taste
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
CHICKEN
3 lg chicken breasts, pounded down to 1/2-inch thick
1/2 c unbleached all-purpose flour
1 tsp italian seasoning
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
3 Tbsp olive oil
SAUCE
1/2 c yellow onions, chopped
3 lg cloves garlic, pressed
1/4 tsp red pepper flakes, or to taste
1/4 c marsala wine
2 3/4 c (650 ml) marinara sauce, divided
1/2 tsp raw sugar
ASSEMBLY
2 oz prosciutto, thinly sliced or more if desired
2 c grated fontina cheese, or as needed
1 Tbsp fresh chopped parsley, for garnish
Directions
1. EGGPLANT:
2. Preheat oven to 400ºF and line a baking sheet with parchment paper; set aside.
3. Place the eggplant slices on the prepared baking sheet and brush on olive oil just enough to cover the top; season with garlic salt, ground sea salt and freshly ground black pepper.
4. Transfer to the preheated oven and bake for 20 minutes. Halfway through cooking, flip them and return to the oven for the remaining time.
5. Remove from the heat and set them aside.
6. CHICKEN:
7. In a shallow dish, add flour, Italian seasoning, garlic salt and freshly ground black pepper; stir to blend.
8. Working with one at a time, dredge the pounded chicken breast in flour coating both sides. Shake off any extra flour and place it on a plate while doing the others.
CHICKEN SORRENTINO
9. In a large skillet over medium-high heat, add oil and when it starts shimmering, without crowding, place chicken breasts and cook for 3 minutes per side or until golden.
10. When they’re done, transfer them to a plate while cooking the other pieces; set aside.
11. SAUCE:
12. In the same skillet, add onions and reduce the heat to medium; sauté 1 minute.
13. Add pressed garlic and sauté for only 30 seconds. Add red pepper flakes; sauté for 15 seconds.
14. Pour in Marsala wine and stir to coat. Add marinara sauce with a couple pinches of raw sugar; stir well and simmer for 5 minutes – if the sauce bubbles too much, reduce to medium-low.
15. ASSEMBLY:
16. In a 9×13 baking dish, spoon in a couple ladles of sauce just enough to cover the bottom. Place chicken pieces in the dish and cover with thin slices of prosciutto.
17. Place eggplant slices over the meat followed by a thin layer of sauce, spreading it evenly on the eggplant. Sprinkle cheese over covering the entire surface.
18. Transfer the dish to a 400ºF preheated oven and bake for 10 minutes or until the cheese is melted.
19. Remove from the heat, sprinkle on some fresh chopped parsley and serve immediately.
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