Hen with Eggplant

Clean and pat dry the hen, then cut it into 8 pieces (legs, thighs, wings, and breast halves). Season generously with salt.

Slice the eggplants lengthwise into 1/4-inch thick planks, sprinkle with salt, and let sit for 10 minutes to release moisture. Pat dry with paper towels.

Peel and slice the onion into thin rings, separating the layers.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches, fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side, adding more oil as needed. Transfer to a paper towel-lined plate.

Dust the hen pieces lightly with flour, shaking off excess. In the same skillet, heat the remaining oil over medium-high heat and brown the hen pieces on all sides, about 8-10 minutes total. Remove and set aside.

In the skillet, sauté the onion rings over medium heat until softened and golden, about 5 minutes.

Layer half the fried eggplant slices on the bottom of a large Dutch oven or heavy-bottomed pot. Arrange the browned hen pieces on top, then add the sautéed onions, and finish with a layer of remaining eggplant slices.

Cover the pot and braise in a preheated 350°F (175°C) oven for 30-35 minutes, until the hen is tender and cooked through.

Remove from the oven and taste for seasoning, adjusting salt as needed. Sprinkle generously with chopped parsley before serving.