Sometimes, I like to step out of the box and create a new recipe that is unique and that I don't think anybody has done, at least not that I know of. Yes, I had to venture into unknown culinary territory.... I didn't know where I was headed but I like where I ended up. I ended up at a very fine gourmet appetizer of a meal that utilizes one of my favorite meals, Eggplant Parmesan. Although, it does make me want to call it Eggplant Parmesan Sushi for it's obvious resemblance to the real kind of sushi and because I love sushi but I digress.
No it's not sushi but what it is though is something extraordinary and delicious in every sense of the word. What else could that be than tender chicken pieces cooked to perfection, then combined with fresh mozzarella and then wrapped up in panko breaded eggplant and fried.
Ingredients (makes about 12 pieces):
- 1 Eggplant
- 2 Chicken Breasts
- Fresh Mozzarella
- 2 Eggs
- Panko Bread Crumbs
- Italian Seasoning
- Dried Parsley leaves
- Minced Garlic
- Olive Olive
- Canola Oil
- Dash of Salt
Cut 12 strips of the eggplant that are about 1/4" thick
Cook chicken pieces on medium heat in olive oil, using minced garlic and Italian seasoning to sautee.
A very important step.. take your 1/4" thick eggplant slices and sautee in pan over low to medium heat in olive oil for a minute on each side. This which makes it so you can easily roll your chicken and mozzarella up in the eggplant slices and they don't break when you do so.
After you've sauteed your eggplant strips in olive oil, dip them in egg yolk so the bread crumbs can easily stick to the outside.
Make the panko bread crumbs extra tasty using Italian seasoning, dried parsley, and a dash of salt and mix together in a bowl in preparation to bread your egg soaked eggplant strips.
Evenly coat each side of the eggplant strips that you soaked in egg by dipping them into the panko bread crumb mixture until each side looks like the above image.
Put at least two small to medium sized chicken and fresh mozzarella pieces on your now breaded eggplant strip and wrap very gently by rolling it all together going length wise.
Ok, you have to admit that it does kind of look like sushi.
After you're done wrapping your chicken and mozzarella pieces in the eggplant, it should resemble a fancy piece of sushi that you'd get at your favorite sushi restaurant (like the above)!
Finally you're at the best and most exciting step in this culinary appetizer adventure besides eating it that is. Carefully put your now rolled up stuffed eggplant pieces into a pan of Canola oil that's on medium heat and fry each side for about 3 minutes (gently turning over with tongs) until it's golden brown on each side.
As good as these look, there is no way to describe how succulent and tasty these stuffed eggplant appetizers are until they actually meet your taste buds for the first time. The fusion of delicious breaded eggplant with chicken and fresh mozzarella is a taste you'll remember and will make you want to do these all over again. In doing so, you could make these for a get together and have everybody talking. Even if you don't want to share, make these for yourself and have with a vintage glass of wine while dipping these into marinara sauce with Andrea Bocelli playing in the background. I don't even have to go out and limb and tell you that my take on stuffed Eggplant Parmesan is very highly recommended.