Grilled Chicken and Fried Eggplant Napoleon
This striking dish is simple to prepare, but the secret to it’s success lies in perfectly grilled chicken, incredibly crunchy fried eggplant, and lick your plate good cream sauce.
Grilled Chicken
Uniformed, flat pieces of boneless chicken thigh or breast meat will give the best results. Split the breasts lengthwise so the pieces are the same thickness.
Ingredients:
- 1lb. Chicken breast or thigh meat (boneless)
- 2 tablespoons Neutral oil
- 2 tablespoons Lemon juice (about 1 lemon)
- 2 tablespoons Louisiana Love Seasoning Blends (or to taste)
Method:
- Prepare a hardwood fire and heat grill to 450º.
- Split chicken breasts and/or pound thigh meat to a uniform thickness.
- In a suitable bowl, add all the ingredients, and toss to combine and coat the chicken.
- Allow chicken to rest in the refrigerator for at least an hour, but no longer than overnight.
- Grill until meat is 165º in the thickest part as measured by a meat thermometer.
- Remove, cover, and keep warm.
Fried Eggplant:
Fresh is the key here. Deep purple, firm eggplant will ensure excellent flavor. The eggplant doesn’t have to be peeled. But no crust will stick to the peelings if they are left on.
Ingredients:
- 2 quarts Neutral oil for frying
- 1 large Eggplant
- 2 quarts Cold water
- 2 tablespoons Lemon juice or white vinegar
- 1 cup All-purpose flour
- 1 egg
- 2 cups Whole milk
- 4 cups Panko breadcrumbs
- 4 tablespoons Extra Cajun Seasoning Blends, divided
- Sliced Havarti cheese
Equipment:
- Large, wide pot for frying
- Thermometer
- Rimmed cooking sheet with cooling rack insert.
Method:
- Place pot on stove, add oil, place thermometer in oil, and heat to 350º.
- Preheat oven to keep warm (170º).
- Add lemon juice or vinegar to water.
- Peel eggplant, slice into ½ inch thick slices, and coat with acidulated water.
- Place flour in a wide plate, add 2 tablespoons of seasoning, and mix.
- Place eggs and milk in a suitable bowl, add 2 tablespoons of seasoning, and mix well using a whisk.
- Place breadcrumbs in a large plate or platter, add 2 tablespoons of seasoning, and mix.
- Add slices of eggplant to flour, milk mixture, and breadcrumbs, then place on a sheet pan in a single layer, allowing them to rest for 15-20 minutes.
- Fry in batches being careful not to overcrowd the oil pot for 3-4 minutes per side or until golden.
- Remove to cooling rack and place in the oven.
Cream Sauce:
This simple, decadent sauce is the perfect topping for this incredible napoleon.
Ingredients:
- 2 cups Heavy cream
- ½ cup Dry white wine
- 1 tablespoon Louisiana Love Seasoning Blends, or to taste.
- 1 tablespoon corn starch dissolved in 1 tablespoon cold water
Method:
- Place a medium, heavy skillet over medium-high heat and add cream.
- Once boiling, reduce to simmer, add seasoning, and cook for 3-4 minutes.
- Whisk in corn starch solution to thicken and cook for an additional 2 minutes.
- Taste and adjust seasoning.
Assembly:
On a plate place a slice of eggplant, then chicken, then cheese, and repeat once again.
Top with cream sauce and serve immediately.
Stay hungry.