chicken parmesan

I do eggplant but just substitute chicken for the eggplant.

Melanzani Alla Parmigiana

Servings: 6

2 large eggplants, sliced lengthwise 1/3" thick
1/3 cup olive oil
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, chopped
2 16 oz cans tomatoes, chopped with liquid
5 fresh basil leaf (1/2 tsp dried)
3/4 cup bread crumbs
flour
1 cup parmesan cheese, grated
1 cup mozzarella cheese, grated
bechamel sauce (see recipe)
salt and pepper

1. Soak eggplant slices in salt water to remove bitterness (or use white eggplant). Coat slices with flour and fry on both sides in vegetable oil and drain on paper towel.

2. In large skillet, saute onions and garlic in olive oil till soft. Add chopped tomatoes, basil, salt and pepper, simmer 15 min. on med. heat.

3. To assemble, pour some tomato sauce in the bottom of large baking dish. Layer eggplant, bechamel sauce, tomato sauce, a thick layer of both cheeses. Repeat again starting with eggplant and finish with cheeses then top with bread crumbs and bake at 375 for 20 min.

I don't have a "good" recipe, but I have a recipe that my 10 year old daughter can make. It won't win any awards, but its the first thing she learned to cook beyond scrambled eggs and pancakes. We let her cook it about once a month or so.

Frozen chicken tenders
shredded Mozzarella
Pizza sauce
Spagetti
Some dried italian seasoning (i.e. Basil, oregano, etc.)

cook the spagetti al dente. Don't over cook it. Drain it and put it in an olive oil greased baking pan. Pour a little pizza sauce on it and some cheese and italian seasoning. Layer the chicken tenders on top of it, then a good bit more sauce and cheese and seasoning.

Cover with foil and bake for 30min in a 400F oven. Mate it with a Caesar salad, some iced tea and garlic toast and you have a complete meal that a kid can make.

ETA: I add a good bit of Parmesian cheese when serving too.