My mother in law wanted Italian food for her birthday. I decided to make chicken parm, eggplant parm, tomatos caprese with some heirloom tomatoes and fresh tomato sauce.
I breaded and fried the chicken breats, put a thin layer of sauce in a baking pan, put a bit more sauce on the chicken and topped with shredded mozzarella and parmesan cheese.
For the eggplant I went a little healthier. I sliced the eggplant in 3/4 inch rounds and placed in a single layer on a baking sheet. I baked them at 275 for 15 minutes to dry them out. I then flourered, eggwashed and breaded them. I put them back on the baking sheet and baked them at 350 for about 25 minutes or until crispy. I topped them with some tomato sauce, mozzarella and parmesan cheese and put them back in the oven until the cheese was melted.
For the tomato sauce I peeled and seeded roma tomatos. I roughly chopped garlic and put it in a small pan with olive oil. I put the garlic on low and let roast for 20 minutes. in a large sauce pot on medium heat I added the tomatoes and garlic with oil. I cooked and smahed the sauce until the tomaoes cooked though and started to boil. Turn the heat to medium low and add fresh torn basil. Smash or blend sauce, add salt and pepper to taste.
Tomato Caprese is pretty standard alternating slices of beefsteak toamto and fresh mozzarella. I added chopped basil. On one side I used white balsmaic vinegar and on the other side I used traditional red balsamic vinegar. EV olive oil and salt & pepper finished the dish.
I hope she enjoyed.
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