How could I blog about Italian-American food and not mention chicken or eggplant Parmesan?
Some people think that melanzane alla Parmigiana, or the eggplant version, came first, and that pollo alla Parmigiana, with chicken, was derived from it. Details aside, who cares, right? Both are delicious.
What is important is that the best quality ingredients are used. Don’t use anything other than Parmigiano Reggiano, never the artificial stuff that comes pre-grated in a can. It is also important to use the best mozzarella you can find. If you can score some imported Italian buffalo mozzarella, then you are in for a real treat.
The other elements are pretty simple. Don’t overcook the chicken or eggplant, use your best homemade red sauce, and make sure to use some fresh herbs, like oregano, just at the end.
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Sicilian II in Biloxi makes a good version of chicken and eggplant Parmesan, but being homemade, sometime they run out.
Chef Hristo has some pretty serious medical problems, check out the Sicilian II Facebook page for ways to help out.
Sicilian II Chef Hristo Drakopoulos has recently been diagnosed with serious medical problems. Visit the Sicilian II Facebook page to see how you can help.