->Saltimbocca 03 <-

6. 1 eggplant, cut into 6 thin lengthwise slices

6 chicken scallopine

1/2 cup all-purpose flour, for dredging

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Salt

6 thin slices mozzarella

3 tomatoes, peeled, seeded and chopped

freshly ground black pepper

1/2 teaspoon oregano

1/2 teaspoon marjoram

Cook the eggplant slices on a hot grill until browned on both sides,

turning once. Dredge the chicken in the flour and shake off the

excess. Melt the butter with 1 tablespoon of the extra-virgin olive

oil in a wide skillet; add the chicken. Cook for 3 minutes on one

3 more minutes. Place

eggplant slice on each piece of chicken, top with 1 slice of

mozzarella, and cover; cook until the mozzarella melts, about 3

minutes. Meanwhile, heat the remaining olive oil in another skillet.

Add the tomatoes, salt, and pepper; stir in the oregano and marjoram.

Cook 5 minutes. Serve the chicken hot, with the tomato sauce.