Chicken & Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 219.8
- Total Fat: 7.3 g
- Cholesterol: 55.6 mg
- Sodium: 606.0 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.4 g
- Protein: 25.6 g
View full nutritional breakdown of Chicken & Eggplant Parmesan calories by ingredient
Number of Servings: 4
Ingredients
-
1 Eggplant, peeled and sliced into 1/2 rounds
1 lb chicken Breast, sliced in half and pounded thin
1 T onion chopped
2 Cloves garlic minced
1 14 oz can crushed tomato
4 oz mozzerella cheese sliced thin or grated
1/4 c grated parmessan cheese
Italian seasoning to taste.
Directions
Preheat oven to 400 deg.
Place eggplant rounds on baking sheet and roast for 20 minutes, flipping half way through.
Sprinkle chicken with Italian seasoning. Saute in non stick skillet 3 minutes per side. Remove chicken to a plate. Do not rinse skillet. Saute onion, add garlic and tomatoes. Simmer for 15 minutes. Salt and pepper to taste.
Spoon 1/4 sauce into bottom of a small baking dish. Layer eggplant rounds and chicken. Cover with remaining sauce. Sprinkle with cheeses. Bake in oven until cheese melts and chicken is cooked through. About 15 minutes.
Makes 4 servings.
Number of Servings: 4
Place eggplant rounds on baking sheet and roast for 20 minutes, flipping half way through.
Sprinkle chicken with Italian seasoning. Saute in non stick skillet 3 minutes per side. Remove chicken to a plate. Do not rinse skillet. Saute onion, add garlic and tomatoes. Simmer for 15 minutes. Salt and pepper to taste.
Spoon 1/4 sauce into bottom of a small baking dish. Layer eggplant rounds and chicken. Cover with remaining sauce. Sprinkle with cheeses. Bake in oven until cheese melts and chicken is cooked through. About 15 minutes.
Makes 4 servings.
Number of Servings: 4