This simple recipe is quick and easy… it combines chicken parmesan and eggplant parmesan.. now how can you beat that?
My recipe is also low fat… which is a nice added plus…. Baking instead of frying.. both easy and healthy.
You can make your own bread crumb mixture or use a commercial crumb mixture like Shake N Bake… I must warn you though… while Shake N Bake is easy it is loaded with sodium.
If you do use Shake N Bake… use their Parmesan flavored crumb mixture.
Use your favorite tomato sauce for this recipe…
I use non-stick foil to line my baking pan when oven “frying” the chicken and eggplant… but make sure you spray it with olive oil cooking spray.. it will add more crunch to the breading.
I also spray the tops of the chicken and eggplant just before I bake it.. to help make the top crunchy also.
Serve this with spaghetti… it’s delicious!
Recipe: Chicken Eggplant Aubergine (Parmesan)
All you have to do:
2 cups Italian bread crumbs
1 small eggplant, peeled and sliced
4 boneless chicken breasts
Shredded mozzarella cheese
Olive oil cooking spray
All you have to do:
Preheat the oven to 400 degrees F.
Line 2 baking sheets with non-stick foil and spray them lightly with olive oil cooking spray.
Place the bread crumbs in a plastic bag.
Wet the eggplant slices, one at a time, under cold running water, shake excess water off. Place the eggplant slices, one at a time, in the bag and shake to coat it with the bread crumbs. Place them on one of the baking sheets.
Wet the chicken breasts, one at a time, under cold running water, shake off excess water. Place the chicken breasts, one at a time, in the bag and shake to coat it with bread crumbs. Place them on the other baking sheet.
Lightly spray the tops of the eggplant and chicken with olive oil cooking spray.
Bake the eggplant for 10 minutes.
Bake the chicken breasts for 20 minutes.
Lower the heat to 375 degrees F.
Place the chicken in a baking dish. then place eggplant slices on top, just enough to cover the chicken (you may have extra slices of eggplant).
Spoon tomato sauce over the eggplant and chicken.
Sprinkle the shredded mozzarella cheese over the sauce.
Bake for 15 minutes or until cheese has melted and sauce is bubbly.
Serve with pasta.
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