1/2 cup of panko or bread crumbs
1/2 Eggplant - I used the Japanese one
sliced Mozzarella Cheese-enough to place on top of each cutlet i use 1 slice per cutlet
1 cup of Ricotta Cheese (lower fat one)
1 small can of Tomato Sauce
1/2 cup of Sliced Mushrooms
1/2 cup of Sherry Wine or Cooking Sherry
1/2 cup of Chicken Broth
Oil your baking pan lightly
dip cutlets in beaten egg
coat in bread crumbs or panko
saute in evoo until golden brown
transfer to paper towel coated dish to drain off any excess oil
sliced up eggplant nice and thin lay down a couple of slices
top with the cutlets add a couple more eggplant slices on top
put a couple dollops of ricotta cheese on top
then put mushrooms on top of the ricotta cheese
place sliced mozzarella cheese on top on diagonal
then pour the sherry-chicken broth over the chicken
add a couple spoonfuls of Tomato sauce on top of mozzerella cheese
Cover with foil
Bake 350 preheated oven for 45 minutes
this recipe came from a dear family friend of many years ago (now deceased) name Rose - she was an excellent Italian cook. Haven't made this one in years but since I make Chicken at least 4 nights per week- I was looking for something different and delicious. Not a diet recipe but just get to the gym before or after you eat this! That's my theory on eating these types of dishes - and I am NOT going to NOT eat them - life's too short!!
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