Recipe by Brenda Stock Briscoe
"I love chicken Marsala as well as eggplant and pasta, so I done this twist on the dish. I have a huge herb and spice garden, so I normally use all fresh. I hope you enjoy as much as I."
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1 1/2 cups
eggplants, peeled and cut lengthwise into 1/4-inch thick slices
olive oil, divided
salt and ground black pepper to taste
1 (8 ounce) package
sliced fresh mushrooms
garlic powder, or more to taste
fresh oregano leaves
fresh sweet basil, chopped
fresh rosemary, leaves stripped
grated Parmesan-Romano cheese, or to taste
Pretty tasty recipe! However I spent two hours making it as directed. Yikes! Flavor was good, loved the eggplant especially! I did not buy 3 as recipe called for, but 1 large, which was the perfect amount. The eggplant took the longest, cause even in my large fry pan I could only cook 4 slices at a time. Only two issues with recipe. 1) the eggplant absolutely soak up any Olive oil brushed on and therefore didn't cook properly. At first I added Olive oil to pan, but given all the slices it would have used a lot. So I opted to use cooking spray when I flipped them, as well as before adding a new slice to pan- this worked well. 2) in my opinion, and my family's needed more sauce. I suspected such so I made a pan sauce loosely on the ingredients for the sauce for casserole (I added chicken broth, a tad chicken granules and more tomato paste and herbs). Served in bowl at table for people to add if they wished. Glad I made it! Overall delicious! I will likely make again but perhaps streamline steps better. (Oh and I removed foil last 10 min of cooking).
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Marsala with Eggplant and Pasta Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 481
** Calories from Fat: 242
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