Eggplant Chicken Parm
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 oz Mozzarella Cheese, part skim milk 6 1tsp Olive Oil 2 cup Spaghetti/Marinara Sauce (tomato sauce) 3 cup, cubes Eggplant, fresh 5 clove Garlic 1 cup, pieces or slices Mushrooms, fresh 0.33 cup, chopped Onions, raw 2 serving Chicken: Grilled Chicken Breast Strips, 3 oz/serving 2 tbsp Basil
Set oven to 350 Peel eggplant, cut into 1/4 inch slices. In separate bowl, Crush Garlic and add Olive oil. Heat Grill, Put Chicken and eggplant on grill. Lightly Brush garlic and oil on eggplant, cook until scorched turn and cook until not firm. You can use remaining oil/garlic on chicken too. Cook chicken until it is scorched and cooked at least half way through. Cut Chicken into pieces to add to layers. In a 8 x 8 oven safe dish layer sauce, eggplant, chicken, Mushrooms, onions, cheese. Sauce, eggplant, chicken, mushrooms, onion, cheese, sauce, eggplant, basil, chicken, sauce and the remaining cheese. Cook for about 40 minutes. Cut into 4 servings. Delicious. If you dont like mushrooms or onions you can leave them out or substitute another veggie you do like. I generally use 1 large chicken breast and it is plenty for the 4 servings. Season with pepper or oregano or other italian herbs per your liking.
Serving Size: Makes 4 servings
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 293.7
- Total Fat: 14.8 g
- Cholesterol: 46.4 mg
- Sodium: 910.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.1 g
- Protein: 23.3 g
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