Texas Butter Recipe Fried Eggplant Parmigiana Grilled Chicken Tower
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Eggplant Chicken Tower

This is fried eggplant with a heavily parmigiana spiked batter stacked with quick brined grilled chicken along with mozzarella cheese inserts. Didn’t use any sauces because the half baked tomatoes were going to play that part. The mozzarella used here wasn’t as great as I thought. I’d recommend getting your normal mozzarella instead of what I got “smoked”. Consider this a tricked out chicken eggplant parmigiana. Figured I had better share in case I forget the build (likely).
Course Main Course
Cuisine American, Italian, Texan
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 2
Calories 1287kcal
Author Shawn

Ingredients

Eggplant

  • 32 oz Eggplant =’s 1 total, sliced long way ¼ inch
  • 2 cup bread crumbs
  • 1 cup parmigiano shredded
  • 1 tsp Cottonmouth
  • ¼ tsp salt
  • 6 oz eggs =’s 3 eggs, scrambled
  • ¼ cup milk

Chicken

  • 11 oz chicken breast =’s 2 total, sliced in half flat side
  • 1 qt water for brine
  • ¼ cup salt for brine, or substitute ½ cup Dawgs Bark
  • 4 tsp garlic =’s 4 cloves, smashed for brine
  • 2 tbs Biddy

Tomatoes

  • 5 oz tomato sliced ⅜ inch
  • ¼ tsp salt

Sub Parts

  • 4 oz mozzarella
  • 1 tbs basil julienne

Instructions

  • Ok let's get the chicken squared 1st.
  • Put one of your chicken breast slices in a zip-lock type bag and place it flat down on hard surface.
  • Lightly hammer the breast to thin and even. Repeat with all 4 chicken breast pieces.
  • In a bowl or bag mix all the brine ingredients: 1 qt water, ¼ cup salt, smashed garlic.
  • Drop chicken in brine, cover and set aside in fridge.
  • Get oven to 350 and a grill going to about medium heat.
  • Now clean everything especially where you jacked with the chicken.
  • In a container that will fit your eggplant slices add the breadcrumbs, parmigiano, Cottonmouth, salt.
  • In another container similar to above add the eggs, milk dash of salt. Cottonmouth if ya want ;)
  • Moving on to frying get a pan that can hold at least 1 slice of eggplant.
  • Medium heated add about ¼ inch of olive oil in pan.
  • We need to get the oil to 365 degrees. The best way is with a thermometer. If you don’t have one you can take a pinch of the dry batter and sprinkle in oil. If the batter creates bubbles quick (frying) it’s ready. A lot of seasoned cooks know exactly where to to turn the knob on their stove to get the right fry temp.
  • Take one slice of .eggplant and dip in the egg mix then the dry mix to cover all side as best as possible. You can double dip to get it extra thick.
  • Set all fried pieces aside on a plate with paper towels.
  • Set oven to 350
  • Set a grill on cookie sheet and lay tomato slices on it.
  • Sprinkle salt over tomatoes and place in heated oven on timer for 30 minutes.
  • On to the grill, bbq pit, habache or whatever you plan on using to cook the chicken.
  • Dear Chicken: drain, pat dry, and sprinkle with Biddy
  • Your time will vary depending on how thick the chicken pieces are but mine cooked for 4 minutes per side. Keep an eye on them, we’re grillin here.
  • Your tomatoes should be winding down to half baked and we’re ready to stack all of it. Keep oven at 350 degrees.
  • On a lightly buttered coated cookie sheet bottom to top.
  • Drop a slice of fried eggplant, slice of grilled chicken, 2 slices mozzarella, 3 slices of tomatoes, slice of fried eggplant, slice of grilled chicken, 2 slices mozzarella.
  • Make them the towers, as even as possible so they stay standing. If you’re having tower issues stick a couple wood kabob sticks in to keep it standing.
  • You should end up with 2 towers, place on cookie sheet and bake for 30 minutes or until your happy.
  • Pull from oven place on plate add 3 tomato slices and top off with a little basil.
  • Happy hungri!!!

Nutrition

Serving: 355g | Calories: 1287kcal | Carbohydrates: 122g | Protein: 95g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 498mg | Sodium: 18136mg | Potassium: 2455mg | Fiber: 21g | Sugar: 28g | Vitamin A: 3360IU | Vitamin C: 24.8mg | Calcium: 1311mg | Iron: 11.2mg