Chicken and Eggplant Parmesan


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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 407.0
  • Total Fat: 24.4 g
  • Cholesterol: 93.7 mg
  • Sodium: 1,161.1 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 35.3 g

View full nutritional breakdown of Chicken and Eggplant Parmesan calories by ingredient
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Number of Servings: 5

Ingredients

    1 eggplant, about 1 lb., cut into 1/4". rounds
    4 tbsp olive oil
    salt
    fresh ground black pepper
    1 lb boneless skinless chicken breasts (about 3)
    2 c canned crushed tomatoes in thick puree
    1/2 lb mozzarella cheese, cut into thin slices
    1/3 c grated parmesan cheese
    1/4 c fresh basil leaves, lightly packed

Directions

Heat the broiler. Arrange eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with oil and sprinkle with salt and pepper.

Broil, turning once, until browned, about 5 minutes per side. Turn off the broiler and heat the oven to 425ยบ F.

In a large nonstick frying pan, heat 1 tbsp. of the oil over moderately high heat. Season the chicken with 1/4 tsp. of the salt and 1/8 tsp. pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan. When cool enough to handle, cut the chicken crosswise into 1/4-in. slices.

Oil 8-in. square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil and 1/4 tsp. salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with olive oil.

Bake for 20 minutes and let sit for 5 minutes before cutting.

Number of Servings: 5

Recipe submitted by SparkPeople user PRETTYDOVE.

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Member Ratings For This Recipe

  • Thanks for sharing this recipe. I added alittle bit of tomato paste to the recipe, but without it, it would have been great. I will make this dish again fo my family who loved it. It was delicious. - 6/1/10

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  • Cooked this up for me and my hubby tonight. We both enjoyed it. We served it with angel hair pasta tossed in olive oil, lemon and chopped fresh tarragon. I didn't have enough eggplant (just 10 oz) and I used part skim mozzarella cheese (only about 6 oz) but it came out great! - 3/23/10

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    0 of 3 people found this review helpful
    This recipe came word for word from Food and Wine. http://www.foodandwine.com/recipes/chicken
    -and-eggplant-parmesan.
    - 2/2/10

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  • This was awesome, my husband even went back for more. - 9/9/09

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  • My husband loved it! So easy. - 7/1/08

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