Chicken Napoleon

We're making Chicken Napolean with Chef Kevin Naylor from Top of the Bay Restaurant.

Ingredients:

Breading
½ cup olive oil
3 cups flour
4 cups seasoned breadcrumbs
8 eggs (beaten)

Ingredients
3# chicken breast (pounded)
2 large eggplant (peeled and sliced)
2 Lg. white onion Julienned
11/2 cups sliced mushrooms
1 cup Julienned red pepper
1 cup Julienned green pepper
2 eggs
3 cups ricotta cheese
½ parmesan cheese
1# mozzarella cheese

Steps:

Preheat oven to 400.  Using the dry, wet, dry method of breading, use one hand to place the eggplant in the flour.  Using your other hand, place eggplant in beaten eggs. 

Now using your original hand, place eggplant in the breadcrumbs. Repeat this process with the chicken.  Cook Peppers, mushrooms and onions over medium-high heat until soft. 

Mix 2 eggs and parmesan cheese with the ricotta.  In large skillet heat ½ C. oil and cook chicken and eggplant until golden brown on both sides.  If oil starts to burn or get too dirty, drain into an old coffee cup and add fresh oil to the pan. 

Place 11/2 cups marinara in the bottom of casserole dish and layer chicken, peppers, mushrooms, onions, ricotta and eggplant. 

Top with mozzarella cheese and bake for 20-25 minutes in 400 degree oven.  Serve with your favorite pasta or green salad.