JodiM's eggplant chicken parm

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.9
  • Total Fat: 2.9 g
  • Cholesterol: 39.7 mg
  • Sodium: 255.0 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 19.9 g

View full nutritional breakdown of JodiM's eggplant chicken parm calories by ingredient
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healthy family favorite healthy family favorite
Number of Servings: 8


    2 boneless skinless chicken breasts, cut into 3 inch fingers
    eggplant sliced 1/4-1/2 inch thick
    1 cup Italian bread crumbs
    0.5 cups grated parmesan
    3/4 cups egg beaters
    14 oz crushed tomatoes
    Italian seasoning (I use Wildtree Hearty spaghetti blend)


Sweat eggplants by layering and sprinkling with salt and allowing to sit at least 30 min, pat dry, pat chicken dry, dip both in egg beaters, dip in combined parm cheese and bread crumbs, place on baking sheet, spray with pam, bake at 400 for about 10 minutes, until done. Mix tomatoes with seasoning, Layer chicken in bottom of baking pan, spoon tomatoes over, layer eggplant , spoon tomatoes over, sprinkle with cheese and bake until cheese is bubbly and golden.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JODIMEISNER.

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Member Ratings For This Recipe

  • O.K.
    Not sure why but my eggplant did not taste all the way done. I followed the directions and even left them in longer. Will try again and see if I can fix the eggplant. My fiancÚ liked it and he is super picky so that's a plus. - 5/6/13

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