Christinas Chicken Parmesan Eggplant Asparagus Roll-Ups - olive oil

Method

• Preheat the oven to 350 degrees F.
• Heat olive oil in a medium skillet over medium-heat.
• Add eggplant and saute until tender, about 5 minutes.
• Drain and set aside.
• In a mixing bowl, whisk 1 egg with the ricotta.
• Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper.
• Set aside.
• Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness.
• Remove chicken from bag and season with salt and pepper.
• Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll.
• Repeat with remaining chicken.
• Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates.
• In a large skillet, melt the butter and shortening.
• Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs.
• Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
• Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce.
• Sprinkle with the remaining mozzarella and Parmesan.
• Bake for 30 minutes.
• Divide the roll-ups among 4 plates, spooning some sauce over the top.
• Sprinkle with diced tomato and serve immediately.