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Recipe Chicken and Eggplant Alfredo (Main Dish)

Home Cooking Recipes
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Required Ingredients:

  • 5 cups vegetable oil
  • 4 eggs, beaten
  • 2 cups milk
  • 5 cups dry Italian bread crumbs
  • 3 large eggplants, sliced into 1/3 inch rounds
  • 3 pounds skinless, boneless chicken breasts, cut into strips and pounded to 1/4 inch thick
  • 16 ounces mozzarella cheese, grated
  • 2 (16 ounce) jars Alfredo Sauce

Preparing/Cooking:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Preheat oven to 225 degrees F (110 degrees C).
  • Blend eggs and milk together in a large bowl.
  • Place bread crumbs in another large bowl.
  • Dip eggplant slices first into egg mixture, then bread crumbs, coating well.
  • Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain.
  • Repeat process for the chicken, lightly browning but not overcooking.
  • Generously grease a large, deep baking dish.
  • Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone.
  • Pour Alfredo sauce evenly over the top.
  • Bake in the preheated oven for 30 minutes.
  • Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes.
  • Serve hot.
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