JodiM's eggplant chicken parm
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
Introduction
healthy family favorite healthy family favoriteNumber of Servings: 8
Ingredients
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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)
Directions
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.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JODIMEISNER.
Member Ratings For This Recipe
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CD13157302
