Eggplant and Chicken Parm
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 259.2
- Total Fat: 11.5 g
- Cholesterol: 43.2 mg
- Sodium: 847.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 5.4 g
- Protein: 20.7 g
View full nutritional breakdown of Eggplant and Chicken Parm calories by ingredient
Introduction
Made from baked eggplant and chicken, it's low fat and one of my favorite meals!Goes great with a nice salad, it's a carb-friendly option to pasta. Made from baked eggplant and chicken, it's low fat and one of my favorite meals!
Goes great with a nice salad, it's a carb-friendly option to pasta.
Number of Servings: 4
Ingredients
-
1 unpeeled eggplant
1 small jar ragu or other spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1 cooked boneless skinless chicken breast, shredded
Directions
Wash and slice eggplant to your liking. Sprinkle salt on each side of slices and let sit for 40 mins in colander (optional) to remove excess moisture. Pat each side of eggplant to absorb water and salt.
Place eggplant in a flat baking dish and brush with EVOO. Bake in oven at 350 until brown (about 20-30 mins). Remove from oven and scatter shredded chicken over eggplant. Cover with sauce, then cheese. Return to oven and bake approx. 10 mins or until cheese is melted or browned, however you like it.
The way I sliced the eggplant gave me 8 nicely-sized slices. 2 slices per serving=4 servings total.
Number of Servings: 4
Recipe submitted by SparkPeople user DREAMASKEW.
Place eggplant in a flat baking dish and brush with EVOO. Bake in oven at 350 until brown (about 20-30 mins). Remove from oven and scatter shredded chicken over eggplant. Cover with sauce, then cheese. Return to oven and bake approx. 10 mins or until cheese is melted or browned, however you like it.
The way I sliced the eggplant gave me 8 nicely-sized slices. 2 slices per serving=4 servings total.
Number of Servings: 4
Recipe submitted by SparkPeople user DREAMASKEW.
