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Chicken Parmesan with eggplant sandwich

This is an amazing sandwich you can make your own. Put your favorite veggies and cheese on it for your twist on this chicken Parmesan!

You’ll need:

Chicken breast (slice thin usually can slice 3 times per one chicken breast)

Baguette ?

Peppers, onions, asparagus & eggplant


Bread crumbs

Oil for frying

Mozzarella cheese

Marinara sauce

First you will need to take and slice your chicken breast thinly. I can usually get 2-3 slices per breast depending on how think to begin with. In a bowl whisk together eggs and dump bread crumbs onto a plate. Then dip the chicken into the eggs and then into the bread crumbs. Heat oil and make sure it’s hit so chicken doesn’t get soggy. Fry chicken. On each side for about 2-3 minutes until golden brown. Repeat the same steps with eggplant. Slice, dip in egg and bread crumbs and fry. Then place the baking sheet into over at 400 degrees with chicken and eggplant for about 10-12 minutes until chicken is cooked clear through. Remove from pan and place on plate with paper towels and soak up any extra oil on chicken and eggplant. Slice onions and peppers and cut tops of asparagus off place into skillet and sauté in a little butter for a few minutes. I like my veggies crunchy so I only allow to start to turn brown and remove from pan. Next slice baguette or whatever bread you choose and butter then place into oven and brown for a few minutes. Take out and place chicken on bread add a little sauce and cheese then layer veggies and eggplant then a little more sauce and cheese. Place in oven until top layer of cheese is golden brown don’t bake with top of bread on. When cheese is golden brown put the top pice of bread on and serve with a side of marinara! Enjoy!!

For side of cucumber slice, squeeze lemon juice over top and sprinkle with garlic salt! ?

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