Recipe: Carmine's Italian Restaurant's Chicken Scarpariello and Eggplant Parmiagana

This is the only Carmine's recipe on the Internet that I could find.

CARMINE'S ITALIAN RESTAURANT CHICKEN SCARPARIELLO
AND EGGPLANT PARMIAGANA
Source: ABC News, Good Morning America, April 28, 2006
From: Chef Michael Ronis, Carmine's Italian Restaurant, New York City

'Eat and Greet': Eggplant Parm and Chicken Scarpariello
With 'Eat and Greet,' You Can Cook Along With the Chefs
April 28, 2006 -

As part of ABC News' "Eat and Greet" series, ABC News' Lama Hasan went inside the kitchen of New York City's Carmine's Italian Restaurant to bring you founding chef Michael Ronis' recipe for Chicken Scarpariello and Eggplant Parmigiana.

CHICKEN SCARPARIELLO

4 pounds of chicken
3 large lemons
1 tablespoon of kosher salt
2 teaspoons of fresh rosemary leaves
2 large cloves of garlic
2 teaspoons of fresh sage
1/2 teaspoon of black pepper
2 teaspoons of fresh oregano leaves
2 tablespoons of olive oil
2 tablespoons of butter
Splash of white wine
1 cup of vegetable oil
1 tablespoon of finely chopped shallots
Salt and pepper to taste

Begin by washing and patting dry the 12 pieces of chicken. Place the chicken pieces into a large bowl that will both hold it and allow for mixing. Chop half of the herbs and mix with the chicken. Cut two of the lemons in half, squeeze out all of the juice, and throw the squeezed lemons in with the chicken and herbs. Add olive oil, kosher salt, black pepper and mix well.

Cover and refrigerate at least 24 hours although 48 hours will make it even better. Between two and three times a day, unwrap the chicken and toss thoroughly; return plastic wrap to cover.

Take a saute pan -- this will prevent a lot of the fat from splattering all around the oven top -- and add the vegetable oil. While the oil is heating up over a medium flame, take the chicken out of the marinade and shake off as much of the herbs and liquid as possible. These herbs will burn during cooking.

When the oil is just smoking, add each piece of chicken slowly, sliding them into the oil and cooking all of the pieces of chicken at one time. Make sure to use a pan large enough so that the chicken can sit in the oil without overlapping another piece. Do not turn the chicken over until it is very brown and crusty; this can take at least 10 minutes to 12 minutes. Once the chicken is very brown and crusty, turn the pieces over and continue cooking the other side until once again, all sides are all very brown and crusty. While the chicken is browning, throw at least eight cloves of the marinated garlic with the chicken into the oil, cooking them until they are brown and tender. Take out the garlic pieces and reserve. Remove the chicken pieces and place onto a bake-proof dish. Once the chicken is very brown and crusty, place into an oven and either continue cooking or keep warm on a low heat. With the saute pan that was used for browning the chicken, empty the oil or discard. Toss in one tablespoon of butter and slowly cook the chopped shallots.

Next, add the roasted browned whole garlic cloves, previously reserved, and add the remaining chopped herbs; lightly saute for one minute over low heat. Add a splash of white wine and cook for 30 seconds over high heat. Add the chicken stock and reduce until the liquid becomes dark and the taste is strong.

At this point, on low heat, add the remaining butter, lemon juice, salt and pepper to taste. Add more lemon according your palate. Place the chicken onto a platter one piece at a time and then pour the sauce over the chicken.

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EGGPLANT PARMIGIANA

8-by-4-inch Teflon bread loaf pan
Frying pan with 2-inch sides

3 cups of vegetable oil, divided use
1 pound of flour
Salt and pepper to taste
1 quart of marinara sauce (32 ounces)
1 1/2 cup grated Romano cheese
1 to 2 medium-size firm black skin eggplant
1 dozen eggs (beaten)
1/2 cup of chopped Italian parsley
2 to 3 cups grated mozzarella cheese

Heat 2 cups of vegetable oil to 350 degrees F.

Slice the eggplant very thin, but without making any holes in each slice. Take each slice of eggplant and run through the seasoned flour. Repeat this step until all of the eggplant is floured.

Beat the eggs well and add half cup of Romano cheese, chopped parsley and salt and pepper to taste.

Next, drag one slice of floured eggplant into the seasoned egg mixture until the eggplant is completely coated. Immediately, and very carefully, place each slice of the coated eggplant into the properly heated oil. Do not crowd with too many slices, as you will need to allow each slice to brown evenly on both sides. When evenly browned, place the cooked eggplant slices onto several layers of paper towels. This could be done earlier in the day and even the day before.

Take two ounces to three ounces of marinara sauce and ladle it onto the bottom of the baking pan. Start building the layers with the eggplant slices and mold the eggplant as to create a layer and thoroughly cover all of the sauce. Continue to add marinara sauce on top of the eggplant and then spread it evenly over the top surface. Sprinkle with a quarter of the grated mozzarella and a tablespoon of grated cheese. Add another layer of eggplant followed by more marinara, grated cheese and Romano cheese. Continue building these layers until the baking mold is filled to the top. Finish the top with more marinara and grated cheese. Cover with plastic wrap and then tin foil.

Bake at 325 degrees Fahrenheit for approximately one hour. To test, submerge a thin skewer into the center for 15 seconds. Pull out the skewer and place on the palm of your hand to make sure it is hot in the center.

Allow to settle for one hour and then cut into pieces. Serve with marinara and grated cheese.

Yield: Four to six medium-size portions