Chicken and Eggplant Parmesan

Name: Chicken and Eggplant Parmesan Recipe
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 12
Ingredients: 2 eggs beaten; 2 c. breadcrumbs; 2 chicken breasts; 2 medium eggplant peeled and cut lengthwise in 1/2 slices; classico tomato sause; 8 oz cheddar; 16 oz mozzarella (part skim); 2 oz. pecorino romano or parmesan cheese

Minutes to Prepare: 35
Minutes to Cook: 50

Number of Servings: 12

Ingredients

2 eggs beaten2 c. breadcrumbs2 chicken breasts2 medium eggplant, peeled and cut lengthwise in 1/2 slicesclassico tomato sause8 oz cheddar16 oz mozzarella (part skim)2 oz. pecorino, romano or parmesan cheese

Directions

place eggs and breadcrumbs in shollow pans or dishes. Peel and slice eggplant and chicken. Dredge in egg then breadcrumbs. Place on a nonstick baking sheet or sprayed with PAM. Bake for 30 minutes at 425 degrees or until brown. In 9 X 12 casserole, layer the eggplant, sauce and cheese, then chicken, sauce and cheese, and repeat with eggplant and sauce. Top with grated romano (or other choice). Bake until cheese is melted on 425. (usually around 20 minutes). Makes about 12 - 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user SINGINSHAN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 372.2
Total Fat: 16.6 g
Cholesterol: 105.0 mg
Sodium: 883.4 mg
Total Carbs: 25.4 g
Dietary Fiber: 3.5 g
Protein: 30.0 g

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