Eggplant and Chicken Parmesan
- Number of Servings: 8
Ingredients
2 whole medium eggplant1 package fresh spinach8 chicken breast tenders3 cloves garlic1/2 jar Classico Pasta Sauce1 small container part-skim ricotta2 large eggs1/2 cup milk1 cup grated parmesan3 tbsp olive oilfresh parsley
Preheat oven to 400
Coat sheet pan lightly with 1 tbsp EVOO, slice eggplant crosswise into 1/2 inch thick slices and spread out on baking sheet, season with salt and pepper, place in oven for 15 min, flip each slice and cook for another 15 min.
In a large skillet put 2 tbsp EVOO over medium high heat and season chicken with salt and pepper and brown on both sides then remove to plate (may leave slightly undercooked). Add garlic to same skillet and cook for 30 seconds until fragrant then add spinach and wilt slightly. In a casserole dish layer the bottom with a layer of eggplant,on the eggplant add a thin layer of parm, then add a layer of the spinach, then add your pasta sauce and layer with the chicken. In a medium bowl add the ricotta, eggs, milk , salt and pepper and combine. Pour that mixture over the chicken. Top with the remaining Parmesan, and sprinkle with fresh parsley, bake in 400 oven for 30 min or until bubbly and brown. Let sit for 15 min before serving. Serves 8. Serve with a side salad.
Number of Servings: 8
Recipe submitted by SparkPeople user CLMTBABE.
Coat sheet pan lightly with 1 tbsp EVOO, slice eggplant crosswise into 1/2 inch thick slices and spread out on baking sheet, season with salt and pepper, place in oven for 15 min, flip each slice and cook for another 15 min.
In a large skillet put 2 tbsp EVOO over medium high heat and season chicken with salt and pepper and brown on both sides then remove to plate (may leave slightly undercooked). Add garlic to same skillet and cook for 30 seconds until fragrant then add spinach and wilt slightly. In a casserole dish layer the bottom with a layer of eggplant,on the eggplant add a thin layer of parm, then add a layer of the spinach, then add your pasta sauce and layer with the chicken. In a medium bowl add the ricotta, eggs, milk , salt and pepper and combine. Pour that mixture over the chicken. Top with the remaining Parmesan, and sprinkle with fresh parsley, bake in 400 oven for 30 min or until bubbly and brown. Let sit for 15 min before serving. Serves 8. Serve with a side salad.
Number of Servings: 8
Recipe submitted by SparkPeople user CLMTBABE.
Nutritional Info Amount Per Serving
- Calories: 320.8
- Total Fat: 15.3 g
- Cholesterol: 112.7 mg
- Sodium: 503.1 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.0 g
- Protein: 29.4 g
Member Reviews