Makes 6 Servings
6 large boneless, skinless chicken breast halves
2 red peppers, roasted, peeled and seeded, cut into strips
12 slices 1/2″ thick slices of peeled eggplant
Olive oil as needed
1 1/2 cups shredded Mozzarella cheese
6 tbsp. pine nuts
1 cup flour
1-2 cups Panko bread crumbs
2 eggs, beaten with 2 tbsp. water
Kosher salt and coarse black pepper
Vegetable oil as needed for frying
Preheat oven to 375 degrees.
Dip chicken in flour, then eggs, then bread crumbs. Season with salt and pepper on both sides. Place on a cookie sheet in the refrigerator.
Place the eggplant slices on another cookie sheet lined with parchment paper or sprayed with non-stick spray. Brush eggplant slices with olive oil on both sides and season with salt and pepper. Place in oven for 12-15 minutes, or until golden brown and softened. Remove from the oven and set aside.
In a sauté pan, heat vegetable oil and fry the chicken breasts on both sides, until golden brown and just cooked through. Transfer from the pan back to the cookie sheet. Cover each breast with two slices of eggplant, some red pepper strips, Mozzarella cheese and pine nuts. Bake until the cheese is bubbly. Serve immediately.