Chicken and Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 372.2
  • Total Fat: 16.6 g
  • Cholesterol: 105.0 mg
  • Sodium: 883.4 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 30.0 g

View full nutritional breakdown of Chicken and Eggplant Parmesan calories by ingredient


Introduction

Great meal with no extras needed Great meal with no extras needed
Number of Servings: 12

Ingredients

    2 eggs beaten
    2 c. breadcrumbs
    2 chicken breasts
    2 medium eggplant, peeled and cut lengthwise in 1/2 slices
    classico tomato sause
    8 oz cheddar
    16 oz mozzarella (part skim)
    2 oz. pecorino, romano or parmesan cheese

Directions

place eggs and breadcrumbs in shollow pans or dishes. Peel and slice eggplant and chicken. Dredge in egg then breadcrumbs. Place on a nonstick baking sheet or sprayed with PAM. Bake for 30 minutes at 425 degrees or until brown. In 9 X 12 casserole, layer the eggplant, sauce and cheese, then chicken, sauce and cheese, and repeat with eggplant and sauce. Top with grated romano (or other choice). Bake until cheese is melted on 425. (usually around 20 minutes). Makes about 12 - 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user SINGINSHAN.