Chicken Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 401.2
  • Total Fat: 9.5 g
  • Cholesterol: 136.0 mg
  • Sodium: 828.4 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 55.7 g

View full nutritional breakdown of Chicken Eggplant Parmesan calories by ingredient
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Number of Servings: 6


    2.5 lbs chicken breast (skinless, boneless)
    2 baby eggplant
    1 cup panko bread crumbs (italian style is good)
    6 slices of part-skim mozzarella cheese (1 oz each)

    1 can tomato sauce
    2 cans petite diced tomatoes (italian style is good)
    1 cup of fresh mushrooms, sliced
    3 cloves of minced garlic
    2 Tbsp balsamic vinegar
    2 tsp of italian seasoning
    Reduced fat Parmesan-style topping to taste (I use a lot!)


Preheat oven to 450 degrees.

Peel and dice egg plant into long, think slivers. Place in bowl of salt water for approximately 15 minutes to get the bitterness out.

Spray 13x9 baking dish with non stick spray. Place chicken breast and eggplant in dish (I "sprinkle" the eggplant on top and around the chicken). Lightly spray chicken and eggplant with cooking spray (I use canola oil) Sprinkle bread crumbs over Chicken/Eggplant (spray will help it stick a little better/you can also use butter but that would add more calories). Bake at 450 for approximately 35 minutes. In the last 5 minutes, place slices of cheese on top of chicken/eggplant. Bake until melted and bubbly.

While the chicken is baking, saute garlic and mushrooms until the mushrooms are soft. Add remaining ingredients (tomato sauce, tomatoes, seasonings, balsamic vinegar) and simmer until the chicken is done baking.

Top baked chicken with tomato sauce before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user CLYNNEABAIRD.

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