Samanthas Fabulous Chicken and Eggplant Aubergine - thin

Method

• Heat medium non-stick frying pan over medium heat.
• Clean and trim fat off chicken cutlets.
• Add 1 or 1/2 tablespoons of butter, and 0.125 cup of olive oil to the pan.
• Next, heat another medium non-stick frying pan over medium heat.
• For the eggplant: While the first frying pan is warming, beat the egg in a medium bowl.
• Wash the eggplant and cut into 1/4 inch pieces.
• Place bread crumbs on a separate plate.
• Now, add the chicken to the first frying pan (with the butter and oil), salt and pepper the chicken to taste and brown on both sides.
• Make sure it's cooked through.
• Once they are finished, transfer to separate plate and keep warm.
• Continue until all chicken cutlets are cooked.
• Add enough vegetable oil to the other frying pan to cover the bottom.
• Dip the eggplant first in the egg then in the breadcrumbs, covering both sides.
• Place eggplant in frying pan and cook.
• Transfer to separate plate and keep warm.
• Continue until you've cooked enough eggplant.
• When all the chicken is finished cooking, add 1/2 cup of water to the hot pan and scrape all remains from the bottom, mix with the water.
• Put on high heat, bring to a boil, and let reduce for a couple of minutes.
• Add 1/2 cup white wine or white cooking wine.
• Let boil and reduce until about half.
• Put on low heat.
• When all the eggplant is cooked, heat a broiler, place one layer of chicken, top with eggplant, and then mozzarella cheese.
• Broil until cheese is melted.
• Transfer to plate, pour sauce (distribute evenly among plates) over chicken.
• Viola, serve!