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Serves 4

What you need:

  • 1 Small Eggplant (about 1 pound – cut in 1/4 inch rounds – D&D Market`s Eggplant Cutlets can be substituted)
  • 4 Tablespoons of Olive Oil
  • 1 Teaspoon Salt
  • Fresh Ground Black Pepper
  • 1 Pound of D&D Market`s Chicken Cutlets (already cooked can be substituted),
  • 1 Quart of D&D Market`s Marinara Sauce (or your own)
  • 1/2 Pound of Fresh Mozzarella (cut into thin slices)
  • 1/3 Cup Grated Parmigiano Reggiano
  • 1/4 Cup Lightly Packed Basil Leaves.

What to do:

  1. Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet.
  2. Coat both sides of the eggplant with 2 1/2 tablespoons of oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon pepper.
  3. Broil, turning once, until browned, about 5 minutes per side.
  4. Turn off the broiler and preheat over to 425 degrees.
  5. In a large non-stick frying pan, heat 1 tablespoon of oil over moderate high heat.
  6. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon pepper and add to the pan.
  7. Partially cook the chicken for 2 minutes per side and remove from the pan.
  8. Oil an 8 inch square baking dish.
  9. Put one third of the eggplant in a single layer in the dish.
  10. Top with half of the chicken, tomato sauce, half of the mozzarella, one third of the parmigiano cheese and half of the basil. Repeat.
  11. Top with the remaining eggplant and sprinkle with the remaining cheese.
  12. Drizzle with the remaining 1/2 tablespoon of olive oil.
  13. Bake for 20 – 30 minutes. Let sit for 5 minutes before cutting.
  14. Enjoy with a romaine salad and your favorite bottle of wine!

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