CHICKEN A LA MARTHA

Ingredients:

• 12 pieces chicken
• Salt and pepper
• Butter
• 2 eggplants
• Olive oil
• 1 lb. mushrooms
• 1 large onion
• 2 - 1 lb. cans Italian plum tomatoes
• ¼ cup granulated sugar
• Parmesan cheese
• Oregano
• Egg noodles

Instructions:

1. Preheat the oven to 350°F.
2. Season chicken with salt and pepper. Lightly butter a large baking pan and brown the chicken in it on the stovetop. Set aside.
3. Peel the eggplants in a zebra-like pattern, slice ¼ inch thick, and sprinkle with salt. Place on paper towels and let sit for 1 hour. Blot excess liquid and sauté in olive oil.
4. Sauté mushrooms in butter, drain excess butter, and season with salt and pepper.
5. Slice the onion paper-thin. In a bowl, chop the tomatoes and add sugar, salt, and pepper.
6. Layer the onions, mushrooms, and eggplant over the chicken in the roasting pan. Pour the seasoned tomatoes over the chicken and vegetables.
7. Sprinkle Parmesan cheese and oregano on top.
8. Bake for 1 hour and serve over egg noodles.