This recipe requires a bit more prep time than most of my recipes, yet it yields a ton of food that is great to bring to a gathering, or just keep hungry athletes fed. This recipe will still work fine if if you skip the cheese. I didn’t even use very much bleu cheese in mine, yet I’m sure some will use more and some will use none, and that’s perfect. Also this recipe gives you another excuse to use your meat mallet and take out some stress during your meal prep. You’re welcome.
First you need to soak your eggplant.
You’ll only need to let your eggplant slices soak for 30 minutes to an hour. Just long enough to take out the starchy taste that makes a lot of people think they don’t like eggplant. They do, they might, they just haven’t prepped it correctly. After this step, I use two clean kitchen towels to dry the slices while I do the rest of my prep for the recipe.
Time for the meat mallet!
What? You don’t have a meat mallet!?!? Blasphemy! I consider this an essential kitchen tool. It allows you tenderize meats and create new consistencies in a way that a marinade simply cannot achieve. In this case, it takes boring cubes of chicken breast and flattens them out so that they will layer well in a lasagna/casserole type dish. I cut each chicken breast into 3 or 4 chunks, and then flattened each of them out as much as I could. Hit them with some salt, pepper, and parsley flakes and this step is done. Oh and for those of you that don’t have a meat mallet, you can get one right here.
Get your Buffalo on…
This is where you buffalo-fy the recipe. Toss your Buffalo sauce and garlic with your chicken and onion slices. Get everything coated in orange, and then you’re ready to layer!
Last step, layering!
What you need:
- 2 pounds of boneless chicken breasts.
- 1 large purple eggplant, sliced medium thin.
- 1 cup of Frank’s Red Hot Sauce.
- 1 medium white onion, sliced thin.
- 2 to 4 cups of fresh baby spinach.
- 1 /2 to 1 cup of crumbled bleu cheese (optional).
- 4 garlic cloves, minced.
- Salt, pepper, and parsley to season the chicken.
How you make it:
- Slice your eggplant. I use my mandoline to do this. Much faster and yields uniform slices. Place slices in a large bowl of water to soak.
- Cut your chicken breasts into chunks and use your meat mallet to pound them as thinly as possible. Season with salt, pepper, and parsley.
- Strain your eggplant slices and allow them to dry between clean kitchen towels or paper towels.
- In a large bowl, mix your hot sauce, minced garlic, onion slices, and chicken. Toss to coat everything well.
- Begin to layer your bomb. Start with some sauce at the bottom of the crock, then follow the list and repeat. If using cheese, save some to make sure you have it for the top layer.
- Layer as such: Sauce, eggplant slices (try to overlap slightly to cover the whole layer), chicken with onions and hot sauce, spinach (jam it in), cheese, then repeat!
- Recipe is ideally for a 6-quart slow cooker. Cook on high for 3 hours or low for 5.
- If you want to serve this pretty like I did, do the following. Remove ceramic crock from your slow cooker and let it sit on your stovetop to cool. Remove excess liquid at the bottom with a turkey baster and disgard. Once the dish has cooled for an hour or so, use 2 spatulas to attempt to get things out in one piece. Enjoy!