Iljewel eggplant chicken Neapolian

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 439.7
  • Total Fat: 22.5 g
  • Cholesterol: 158.6 mg
  • Sodium: 725.0 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 28.7 g

View full nutritional breakdown of Iljewel eggplant chicken Neapolian calories by ingredient


Introduction

Stacked eggplant Stacked eggplant
Number of Servings: 2

Ingredients

    4.0 oz Mozzarella Cheese, part skim milk
    1.0 thigh, bone and skin removed Chicken Thigh
    0.5 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
    0.28 cup, sliced Zucchini
    2.0 tsp Bacon grease
    0.5 cup Del Monte Petite Cut Diced Tomatoes
    1.0 serving 1 Med. Green Bell Pepper
    0.25 cup Bread, Progresso Bread Crumbs, Garlic and Italian Herb
    1.0 large Egg, fresh, whole, raw
    0.12 cup Flour - Gold medal all purpose flour
    2.0 1tsp Olive Oil

Directions

Combine bell pepper, tomato and zucchini in sauce pan. Simmer for 30 minutes. Slice eggplant into 6 rounds and season with salt. Place on rack to sweat liquid for 30 minutes. Rinse and dry. Place in broiler for 2 minutes per side. In small dish layer sauce, eggplant, chicken, cheese, repeat. Finish with slide of eggplant sauce and cheese. Bake in oven at 375 for 15 minutes. Serving Size: 2 servings

Number of Servings: 2.0

Recipe submitted by SparkPeople user ILJEWEL.

TAGS:  Poultry |