Chicken & Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Eggplant, peeled and sliced into 1/2 rounds1 lb chicken Breast, sliced in half and pounded thin1 T onion chopped2 Cloves garlic minced1 14 oz can crushed tomato4 oz mozzerella cheese sliced thin or grated1/4 c grated parmessan cheese Italian seasoning to taste.
Preheat oven to 400 deg.
Place eggplant rounds on baking sheet and roast for 20 minutes, flipping half way through.
Sprinkle chicken with Italian seasoning. Saute in non stick skillet 3 minutes per side. Remove chicken to a plate. Do not rinse skillet. Saute onion, add garlic and tomatoes. Simmer for 15 minutes. Salt and pepper to taste.
Spoon 1/4 sauce into bottom of a small baking dish. Layer eggplant rounds and chicken. Cover with remaining sauce. Sprinkle with cheeses. Bake in oven until cheese melts and chicken is cooked through. About 15 minutes.
Makes 4 servings.
Number of Servings: 4
Place eggplant rounds on baking sheet and roast for 20 minutes, flipping half way through.
Sprinkle chicken with Italian seasoning. Saute in non stick skillet 3 minutes per side. Remove chicken to a plate. Do not rinse skillet. Saute onion, add garlic and tomatoes. Simmer for 15 minutes. Salt and pepper to taste.
Spoon 1/4 sauce into bottom of a small baking dish. Layer eggplant rounds and chicken. Cover with remaining sauce. Sprinkle with cheeses. Bake in oven until cheese melts and chicken is cooked through. About 15 minutes.
Makes 4 servings.
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 219.8
- Total Fat: 7.3 g
- Cholesterol: 55.6 mg
- Sodium: 606.0 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.4 g
- Protein: 25.6 g
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