Eggplant and Chicken Parmesan
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 320.8
- Total Fat: 15.3 g
- Cholesterol: 112.7 mg
- Sodium: 503.1 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.0 g
- Protein: 29.4 g
View full nutritional breakdown of Eggplant and Chicken Parmesan calories by ingredient
Number of Servings: 8
Ingredients
-
2 whole medium eggplant
1 package fresh spinach
8 chicken breast tenders
3 cloves garlic
1/2 jar Classico Pasta Sauce
1 small container part-skim ricotta
2 large eggs
1/2 cup milk
1 cup grated parmesan
3 tbsp olive oil
fresh parsley
Directions
Preheat oven to 400
Coat sheet pan lightly with 1 tbsp EVOO, slice eggplant crosswise into 1/2 inch thick slices and spread out on baking sheet, season with salt and pepper, place in oven for 15 min, flip each slice and cook for another 15 min.
In a large skillet put 2 tbsp EVOO over medium high heat and season chicken with salt and pepper and brown on both sides then remove to plate (may leave slightly undercooked). Add garlic to same skillet and cook for 30 seconds until fragrant then add spinach and wilt slightly. In a casserole dish layer the bottom with a layer of eggplant,on the eggplant add a thin layer of parm, then add a layer of the spinach, then add your pasta sauce and layer with the chicken. In a medium bowl add the ricotta, eggs, milk , salt and pepper and combine. Pour that mixture over the chicken. Top with the remaining Parmesan, and sprinkle with fresh parsley, bake in 400 oven for 30 min or until bubbly and brown. Let sit for 15 min before serving. Serves 8. Serve with a side salad.
Number of Servings: 8
Recipe submitted by SparkPeople user CLMTBABE.
Coat sheet pan lightly with 1 tbsp EVOO, slice eggplant crosswise into 1/2 inch thick slices and spread out on baking sheet, season with salt and pepper, place in oven for 15 min, flip each slice and cook for another 15 min.
In a large skillet put 2 tbsp EVOO over medium high heat and season chicken with salt and pepper and brown on both sides then remove to plate (may leave slightly undercooked). Add garlic to same skillet and cook for 30 seconds until fragrant then add spinach and wilt slightly. In a casserole dish layer the bottom with a layer of eggplant,on the eggplant add a thin layer of parm, then add a layer of the spinach, then add your pasta sauce and layer with the chicken. In a medium bowl add the ricotta, eggs, milk , salt and pepper and combine. Pour that mixture over the chicken. Top with the remaining Parmesan, and sprinkle with fresh parsley, bake in 400 oven for 30 min or until bubbly and brown. Let sit for 15 min before serving. Serves 8. Serve with a side salad.
Number of Servings: 8
Recipe submitted by SparkPeople user CLMTBABE.