Iljewel eggplant chicken Neapolian
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
4.0 oz Mozzarella Cheese, part skim milk1.0 thigh, bone and skin removed Chicken Thigh0.5 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh0.28 cup, sliced Zucchini2.0 tsp Bacon grease0.5 cup Del Monte Petite Cut Diced Tomatoes1.0 serving 1 Med. Green Bell Pepper0.25 cup Bread, Progresso Bread Crumbs, Garlic and Italian Herb1.0 large Egg, fresh, whole, raw0.12 cup Flour - Gold medal all purpose flour2.0 1tsp Olive Oil
Directions
Combine bell pepper, tomato and zucchini in sauce pan. Simmer for 30 minutes. Slice eggplant into 6 rounds and season with salt. Place on rack to sweat liquid for 30 minutes. Rinse and dry. Place in broiler for 2 minutes per side. In small dish layer sauce, eggplant, chicken, cheese, repeat. Finish with slide of eggplant sauce and cheese. Bake in oven at 375 for 15 minutes. Serving Size: 2 servings

Number of Servings: 2.0

Recipe submitted by SparkPeople user ILJEWEL.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 439.7
  • Total Fat: 22.5 g
  • Cholesterol: 158.6 mg
  • Sodium: 725.0 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 28.7 g

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