Easiest Way to Make Chicken Eggplant Zucchini Curry

Chicken And Eggplant Alfredo

Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.

Recipe Summary Chicken And Eggplant Alfredo

Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner.

Ingredients | Chicken Eggplant Zucchini Curry

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

Directions

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.

Info | Chicken Eggplant Zucchini Curry

prep: 45 mins cook: 1 hr 20 mins total: 2 hrs 5 mins Servings: 12 Yield: 12 servings

TAG : Chicken And Eggplant Alfredo

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pan-Fried,